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Butternut Squash & Pomegranate Salad
55 minServes 4Nutri-Score A€€
A
55 min
55 minButternut Squash & Pomegranate Salad
what you need
Ingredients
butternut squash (seeds removed, chopped into chunks)Produce1 piece
ground cumin (ground)Spices5 g- ground coriander (ground)Spices5 g
olive oilPantry30 ml
dried quinoa (rinsed)Grains150 g
pine nuts (toasted)Nuts & seeds40 g- pomegranate (seeds only)Produce1 piece
- mint (finely chopped)Produce15 g
parsley (finely chopped)Produce15 g
sea saltSpices3 g
black pepper (freshly ground)Spices1 g
pomegranate molassesPantry30 ml
lemon (juiced)Produce0.5 pieces- extra virgin olive oilPantry60 ml
per serving
Nutrition
328kcal
- Carbs
- 33 g
- Proteins
- 6 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Saucepan
Mixing bowl
small bowl
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C (fan assisted), 390 °F, gas mark 6.
- Step 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.
- Step 3
Cook the quinoa
- Meanwhile, cook the quinoa according to the packet's instructions.
- Step 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.
- Step 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.
most cooked first