Roasted Butternut Squash Salad (HC)
Ingredients
- 240g butternut squash, cubed (or frozen, defrosted)
- 1 red onion, cut into wedges
- 1 tsp olive oil
- Black pepper, for seasoning
- 120g quinoa
- 2 large handfuls of mixed salad leaves (or kale, rinsed, dried, stems removed, leaves thinly sliced)
- 60g goat’s cheese, crumbled
- 80g pomegranate seeds (from about ½ large pomegranate)
- 50g walnuts or pecans, chopped
Honey & Dijon Dressing:
- 1 tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp water
- Black pepper, for seasoning
Instructions
Preheat the oven to 200°C or the air fryer to 180°C.
Add the diced squash to a baking dish or air fryer basket. Drizzle over the olive oil and season with black pepper.
Bake in the oven for 45 minutes or air fry for 15-20 minutes until tender and golden. Once cooked, set aside to cool slightly.
Cook the quinoa according to the packet instructions.
Combine all dressing ingredients in a bowl and whisk until smooth, or shake together in a jar. Taste test and adjust the seasoning if needed.
Add the salad leaves, roasted squash, red onion, quinoa, pomegranate seeds and goat’s cheese to a large bowl, keeping a little goat’s cheese and pomegranate aside for garnish.
Drizzle over the dressing and toss gently.
Transfer to a serving dish and sprinkle over the remaining pomegranate seeds, goat’s cheese and chopped nuts.