Roasted squash, quinoa, feta & nuts
4
30 minutes
Easy
Affordable
Ingredients
For the dish:
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil + 1 tsp honey or maple syrup
- 1 tsp sweet paprika, salt, pepper
- 150 g feta (or sheep cheese)
- 80 g roughly chopped walnuts (or hazelnuts)
- 60 g raisins or dried cranberries
- 1 handful of arugula (or baby spinach)
- 1 small crisp apple, diced
For the dressing:
- 2 tbsp tahini
- 1 lemon (zest + 3 tbsp juice)
- 2 tbsp olive oil
- 1 tsp honey/maple
- 1 to 2 tbsp warm water (to soften)
- Salt, pepper
Preparation
- Roast the squash. Preheat the oven to 200°C. Mix the butternut cubes with the oil, honey/maple syrup, paprika, salt and pepper. Spread on a tray and bake 22 to 25 minutes, stirring halfway through cooking.
- Cook the quinoa. Meanwhile, rinse it then cook it in twice its volume of salted water (about 12 min). Drain and fluff with a fork.
- Toast and rehydrate. Dry-toast the walnuts/hazelnuts for 3 to 4 minutes in a pan. Soak the raisins/cranberries for 5 minutes in hot water then drain them to make them soft.
- Prepare the dressing. Whisk the tahini, lemon juice and zest, oil and honey/syrup. Season with salt and pepper. Add 1 to 2 tablespoons of warm water to obtain a smooth texture.
- Assemble. In a large salad bowl, mix the warm quinoa, roasted squash, rocket and apple. Add the raisins/cranberries, nuts and crumbled feta. Pour the vinaigrette, mix gently, taste and adjust the seasoning.
Ingredients
For the dish:
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil + 1 tsp honey or maple syrup
- 1 tsp sweet paprika, salt, pepper
- 150 g feta (or sheep cheese)
- 80 g roughly chopped walnuts (or hazelnuts)
- 60 g raisins or dried cranberries
- 1 handful of arugula (or baby spinach)
- 1 small crisp apple, diced
For the dressing:
- 2 tbsp tahini
- 1 lemon (zest + 3 tbsp juice)
- 2 tbsp olive oil
- 1 tsp honey/maple
- 1 to 2 tbsp warm water (to soften)
- Salt, pepper
