Plat
Butternut Squash & Pomegranate Salad
55 minPour 4Nutri-Score A€€
A
55 min
55 minButternut Squash & Pomegranate Salad
recette de
georgie mullen
@georgieeats
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butternut squash (seeds removed, chopped into chunks)Fruits et légumes1 morceau
ground cumin (ground)Épices5 g- ground coriander (ground)Épices5 g
olive oilÉpicerie30 ml
dried quinoa (rinsed)Céréales150 g
pine nuts (toasted)Fruits à coque et graines40 g- pomegranate (seeds only)Fruits et légumes1 morceau
- mint (finely chopped)Fruits et légumes15 g
parsley (finely chopped)Fruits et légumes15 g
sea saltÉpices3 g
black pepper (freshly ground)Épices1 g
pomegranate molassesÉpicerie30 ml
lemon (juiced)Fruits et légumes0,5 morceaux- extra virgin olive oilÉpicerie60 ml
par portion
Nutrition
328kcal
- Glucides
- 33 g
- Protéines
- 6 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Casserole
Saladier
small bowl
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 180 °C (fan assisted), 390 °F, gas mark 6.
- Étape 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.
- Étape 3
Cook the quinoa
- Meanwhile, cook the quinoa according to the packet's instructions.
- Étape 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.
- Étape 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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