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Roast Butternut Squash & Quinoa Salad Collection 30/09/2019, Recipes

Serves 2-4

Serve this delicious butternut squash salad at any celebration. The balsamic vinegar lifts the flavour of the vegetables, giving you that caramelised taste with every bite, while the olives bring the Mediterranean right onto your plate. A great opportunity to find a new way to incorporate the super-protein quinoa into your diet.

Time: approx. 20-25 min active, 45 min total. Makes 2-4 servings. Average £/serving: £3.77 Freezes well.

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What you get:

Butternut squash

Walnuts

Red onion

Quinoa

Kale

Lemon

 

Ingredients:

Medium butternut squash

3-4 tbsp extra-virgin olive oil

50g walnuts

1 small red onion, diced

130g mixed olives

1-2 tbsp of Balsamic vinegar

250g white quinoa

1 cup of kale, root removed, chopped in small pieces

1 squeeze of lemon juice

 

From your larder:

Olive oil

Balsamic Vinegar

Salt & pepper

 

METHOD:

Step 1

Preheat the oven to the maximum and line an oven tray with baking paper. As the oven warms up, roast the walnuts for few minutes, until golden. Set aside.

Step 2

Place the whole butternut squash on a tray and roast for about 40 minutes or until golden and tender. (You can put the onion in at the same time to bring the lovely caramelised taste to the salad). Then remove from the oven, scoop out the seeds and cut into ¾ inch chunks. Set aside.

Step 3

Meanwhile, cook the quinoa. Use the ratio of 1 cup of (unsoaked) quinoa to 3 cups of water, (if you pre-soaked the quinoa, less water is needed). Add the necessary amount of water and salt, bring to the boil, then reduce to simmer and cook for about 10-15 minutes covered, until the grain is tender and the water has been absorbed. Remove from the heat, let sit for five minutes covered, then fluff with a fork.

Do NOT under any circumstances stir the pot! This is very tempting, but it will interfere with the cooking process. 

Step 4

Prepare the kale. Strip the leaves from the stalks and tear the leaves into bite-sized pieces.

Heat the extra virgin olive oil in a small pan over a low heat and add in the olives, balsamic vinegar and kale. Roast all until crunchy, then season and set aside.

Step 5

Combine the roasted butternut squash and onion with the quinoa and transfer to a big bowl, then chop the walnuts and scatter over.

Step 6

Spoon over the kale, olives and balsamic dressing and season if needed. A squeeze of lemon is the final touch.

Note: If you’re planning to eat them later, be sure to reheat in the oven or grill - it gives them a fantastic crunchy texture.

NB: This collection will provide you with substantial leftover ingredients for further recipes.