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Autumn Harvest Quinoa Salad
Autumn Harvest Quinoa Salad

Autumn Harvest Quinoa Salad
A vibrant and nutritious salad featuring seasonal autumn produce.
Autumn Harvest Quinoa Salad
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 100
    g
     kale
  • 50
    g
     pomegranate seeds
  • 100
    g
     feta cheese
  • 30
    g
     walnuts
  • 15
    ml
     olive oil
  • 30
    ml
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Autumn Harvest Quinoa Salad
Instructions:
  1. Rinse quinoa under cold water and cook according to package instructions. Set aside to cool.
  2. Preheat oven to 200°C. Peel and cube butternut squash, toss with a little olive oil, salt, and pepper. Roast for 20 minutes until tender.
  3. In a large bowl, combine cooked quinoa, roasted squash, chopped kale, pomegranate seeds, crumbled feta cheese, and walnuts.
  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Serve immediately or refrigerate for up to two hours before serving.
Nutrition Per Serving 676 g Per 100g
Energy 800 kcal 118 kcal
Protein 25 g 3.7 g
Fibre 12 g 1.8 g
Salt 2 g 0.3 g
Sugar 12 g 1.8 g
Carbohydrates 85 g 12.6 g
Fat 45 g 6.7 g
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 100
    g
     kale
  • 50
    g
     pomegranate seeds
  • 100
    g
     feta cheese
  • 30
    g
     walnuts
  • 15
    ml
     olive oil
  • 30
    ml
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Rinse quinoa under cold water and cook according to package instructions. Set aside to cool.

Preheat oven to 200°C. Peel and cube butternut squash, toss with a little olive oil, salt, and pepper. Roast for 20 minutes until tender.

In a large bowl, combine cooked quinoa, roasted squash, chopped kale, pomegranate seeds, crumbled feta cheese, and walnuts.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for up to two hours before serving.

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