With the start of a new year comes the need, for me at least, for more vegetables. Hence this delicious roasted butternut squash salad. Full of lovely flavours and colours this salad will help you eat healthy and deliciously in the new year. Butternut squash, quinoa, pomegranate, pumpkin seeds and a zippy lemon dressing blend together perfectly.
This salad is a classic example of cook once eat twice. I cannot eat half a butternut squash in one go so the following day I chopped up the leftover butternut squash and made another salad with it. Delicious, nutritious and filling. Roasted butternut squash salad can also be used as a creative main course just as much a simple salad.
Roasted Butternut Squash Salad Recipe
1/2 butternut squash
1 tsp olive oil
1 pinch of salt
1 pinch fresh ground pepper
1 pinch dried herb mix
Remove the seeds, if any, clean the seeds and set aside. Score the butternut squash, drizzle with olive oil and sprinkle the salt, pepper and herbs on top. Roast on a parchment lined baking sheet in the middle of a 180c preheated oven for 50 minutes. 15 minutes before the squash is done add in the seeds. Make sure the seeds are evenly spread out. For added flavour sprinkle some salt and pepper on top.
For the salad:
1/3 cup cooked quinoa
1 tbsp pomegranate seeds
1 tsp pumpkin seeds
1/8 small red onion, finely chopped
1/2 lemon, juice only
1 tbs olive oil
Pinch of salt and pepper to taste
Mix all of the ingredients together and spoon into the hollow of the roasted butternut squash. Serve the roasted seeds on the side or top the salad with them. Enjoy!
I like to cook a cup of quinoa for the work week and use it in salads (I end up with about 4 cups of cooked quinoa). It keeps well in the fridge for about five days. Same goes with pomegranate. I prepare one whole pomegranate for the week ahead and it makes lunch and salad prep that little bit easier and quicker without compromising on taste.
How do you like to prep for the work week?