Hauptgericht
Butternut Squash & Pomegranate Salad
55 Min.Für 4Nutri-Score A€€
A
55 Min.
55 Min.Butternut Squash & Pomegranate Salad
was Sie brauchen
Zutaten
butternut squash (seeds removed, chopped into chunks)Obst & Gemüse1 Stück
ground cumin (ground)Gewürze5 g- ground coriander (ground)Gewürze5 g
olive oilVorräte30 ml
dried quinoa (rinsed)Getreide150 g
pine nuts (toasted)Nüsse & Samen40 g- pomegranate (seeds only)Obst & Gemüse1 Stück
- mint (finely chopped)Obst & Gemüse15 g
parsley (finely chopped)Obst & Gemüse15 g
sea saltGewürze3 g
black pepper (freshly ground)Gewürze1 g
pomegranate molassesVorräte30 ml
lemon (juiced)Obst & Gemüse0,5 Stücke- extra virgin olive oilVorräte60 ml
pro Portion
Nährwerte
328kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 6 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Backofen
Backblech
Stielkasserolle
Rührschüssel
small bowl
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 180 °C (fan assisted), 390 °F, gas mark 6.
- Schritt 2
Season and roast the butternut squash
- Combine the butternut squash, ground cumin, ground coriander, olive oil and a good pinch of salt and black pepper on a baking tray.
- Mix well, then roast until soft all the way through and golden on the edges.
- Schritt 3
Cook the quinoa
- Meanwhile, cook the quinoa according to the packet's instructions.
- Schritt 4
Make the dressing
- Combine the pomegranate molasses, lemon juice, extra virgin olive oil and a good pinch of salt and black pepper in a small bowl.
- Mix well, then taste and adjust the seasoning if needed.
- Schritt 5
Assemble the salad
- Combine the roasted butternut squash, cooked quinoa, toasted pine nuts, most of the pomegranate seeds, mint and parsley in a large bowl.
- Pour over the dressing, then stir well to combine.
- Serve sprinkled with the remaining pomegranate seeds.
meistgekochte zuerst