Hoofdgerecht
Butternut Squash & Pomegranate Salad
55 minVoor 4Nutri-Score A€€
A
55 min
55 minButternut Squash & Pomegranate Salad
recept van
georgie mullen
@georgieeats
3 recepten
3 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
butternut squash (seeds removed, chopped into chunks)Groente en fruit1 stuk
ground cumin (ground)Kruiden en specerijen5 g- ground coriander (ground)Kruiden en specerijen5 g
olive oilVoorraadkast30 ml
dried quinoa (rinsed)Granen150 g
pine nuts (toasted)Noten en zaden40 g- pomegranate (seeds only)Groente en fruit1 stuk
- mint (finely chopped)Groente en fruit15 g
parsley (finely chopped)Groente en fruit15 g
sea saltKruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen1 g
pomegranate molassesVoorraadkast30 ml
lemon (juiced)Groente en fruit0,5 stukken- extra virgin olive oilVoorraadkast60 ml
per portie
Voedingswaarden
328kcal
- Koolhydraten
- 33 g
- Eiwitten
- 6 g
- Vetten
- 20 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Steelpan
Mengkom
small bowl
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 180 °C (fan assisted), 390 °F, gas mark 6.
- Stap 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.
- Stap 3
Cook the quinoa
- Meanwhile, cook the quinoa according to the packet's instructions.
- Stap 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.
- Stap 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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