This is a quick salad that can be enjoyed as a healthy and filling lunch(or even dinner if you add more butternut squash and quinoa). I’ve always loved butternut squash and autumn is my favorite season so this salad is the perfect autumn meal. This butternut squash salad is full of goodies. The seeds and pecans add a bit of a crunch to the salad and the pomegranate adds some sweetness to it.
Shall we get on with the recipe then!
Serves 2 people
Put oven on 220C/200 fan
Half of a small butternut squash (approx. 200g) peeled and cubed
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup quinoa, cooked and cooled
4 cups kale leaves
1tbs olive oil
2 cups rocket
The seeds of half of a pomegranate
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup pecans, roughly chopped
Juice of half an orange
1/4 cup oil
1tbs white wine vinegar
salt & pepper
Start by preparing the butternut squash. Put it on a baking tray and cover with olive oil. Mix the spices together and coat the butternut squash in them. Roast the squash in the oven for about 20 minutes or until it softens and gets some color. In the meantime cook the quinoa according to the package. Put the kale leaves in a large bowl and add 1tbs of olive oil to it. Massage the leaves with your hands until the kale is completely covered in oil and is softened. Add the rocket , pomegranate, sunflower seeds and pumpkin seeds and pecans to the kale. Lastly add the cooked and cooled quinoa. Mix all the vinaigrette ingredients together. Salt and pepper to taste. Add the vinaigrette to the salad. (you won’t need all of the vinaigrette for this one salad so can be kept in an airtight jar in the fridge for next time.) Once the butternut squash is finished take it out of the oven and let cool for a bit. Dish up your salad onto a deep plate or bowl, top with the roasted butternut squash and enjoy!