Plato principal
Butternut Squash & Pomegranate Salad
55 minPara 4Nutri-Score A€€
A
55 min
55 minButternut Squash & Pomegranate Salad
receta de
georgie mullen
@georgieeats
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
butternut squash (seeds removed, chopped into chunks)Frutas y verduras1 pieza
ground cumin (ground)Especias5 g- ground coriander (ground)Especias5 g
olive oilDespensa30 ml
dried quinoa (rinsed)Cereales150 g
pine nuts (toasted)Frutos secos y semillas40 g- pomegranate (seeds only)Frutas y verduras1 pieza
- mint (finely chopped)Frutas y verduras15 g
parsley (finely chopped)Frutas y verduras15 g
sea saltEspecias3 g
black pepper (freshly ground)Especias1 g
pomegranate molassesDespensa30 ml
lemon (juiced)Frutas y verduras0,5 piezas- extra virgin olive oilDespensa60 ml
por ración
Nutrición
328kcal
- Carbohidratos
- 33 g
- Proteínas
- 6 g
- Grasas
- 20 g
lo que usará
Utensilios
Horno
Bandeja de horno
Cazo
Bol
small bowl
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 180 °C (fan assisted), 390 °F, gas mark 6.
- Paso 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.
- Paso 3
Cook the quinoa
- Meanwhile, cook the quinoa according to the packet's instructions.
- Paso 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.
- Paso 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.
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