Roasted Butternut Squash Salad With Quinoa
- 1 kilogram Butternut Squash
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup Quinoa
- 1 Large Pomegranate
- 2 Medium Avocados
- 1 teaspoon Salt, Plus More To Taste
- 1/2 Lemon (optional)
- FOR THE DRESSING (optional):
- 4 teaspoons Honey
- 4 teaspoons Freshly Squeezed Lemon Juice
- 3 Tablespoons Extra Virgin Olive Oil
- Preheat oven to 200u0b0C (400u0b0F).
- Rinse and cut squash into bite size cubes. Get rid of the skin by trimming off each cube or peel it beforehand.
- Transfer squash onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle some olive oil over (about 1 tablespoon).
- Bake for 30-35 minutes or until soft throughout. 15 minutes into baking, open the oven and toss the squash pieces around (use a fork or spatula).
- Meanwhile, rinse quinoa and transfer it in a small/medium sauce pan. Cook according to the package instructions (I use 1 part quinoa, 3 parts water).
- Collect the seeds (arils) of the pomegranate and dice avocados (first cut in half, remove the stone, scoop out the flesh and dice).
- Prepare the honey dressing (optional) by mixing honey, freshly squeezed lemon juice, and extra virgin olive oil.
- Once the squash is cooked throughout and has a nice brown color, take it out from the oven. Transfer to a serving plate/bowl or serve on a baking tray (this way the salad stays warm for longer). Throw in pomegranate seeds, quinoa and diced avocado.
- Squeeze lemon over (optional) or drizzle with honey dressing (optional). Serve as a starter, main or a side dish.
- Note: Some shops might sell butternut squash peeled and sliced. If you buy this, then you can reduce the amount of squash by about 200 grams or 7 ounces.
kilogram, olive oil, quinoa, pomegranate, avocados, salt, lemon, dressing, honey, freshly squeezed lemon juice, olive oil
Taken from tastykitchen.com/recipes/salads/roasted-butternut-squash-salad-with-quinoa/ (may not work)