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Elegant Roasted Butternut Squash and Quinoa Salad
Elegant Roasted Butternut Squash and Quinoa Salad

Elegant Roasted Butternut Squash and Quinoa Salad
A sophisticated and seasonal vegetarian salad featuring roasted butternut squash, quinoa, and a tangy citrus dressing.
Elegant Roasted Butternut Squash and Quinoa Salad
Ingredients:
1
Servings
  • 200
    g
    butternut squash
  • 60
    g
    quinoa
  • 50
    g
    spinach
  • 30
    g
    feta cheese
  • 20
    g
    walnut
  • 30
    ml
    orange juice
  • 10
    ml
    olive oil
  • 1
    lemon zest
  • 1
    item
    egg
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Elegant Roasted Butternut Squash and Quinoa Salad
Instructions:
  1. Preheat oven to 200°C.
  2. Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for about 25 minutes until tender.
  4. Cook quinoa according to package instructions, then let it cool.
  5. In a large bowl, combine roasted squash, cooked quinoa, spinach, crumbled feta, and chopped walnuts.
  6. In a small bowl, whisk together orange juice, olive oil, and lemon zest to make the dressing.
  7. Toss the salad with the dressing until well combined.
  8. Garnish with additional lemon zest if desired and serve.
Nutrition Per Serving 451 g Per 100g
Energy 563.2 kcal 125 kcal
Protein 25.9 g 5.7 g
Fibre 8.2 g 1.8 g
Salt 1.4 g 0.3 g
Sugar 8.5 g 1.9 g
Carbohydrates 46.1 g 10.2 g
Fat 36.6 g 8.1 g
Environmental Per Serving 451 g Per 100g
CO2 3.1 kg 0.7 kg
Water 4.2 l 0.9 l
  • 200
    g
    butternut squash
  • 60
    g
    quinoa
  • 50
    g
    spinach
  • 30
    g
    feta cheese
  • 20
    g
    walnut
  • 30
    ml
    orange juice
  • 10
    ml
    olive oil
  • 1
    lemon zest
  • 1
    item
    egg
1
Servings
0

Preheat oven to 200°C.

Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.

Spread on a baking sheet and roast for about 25 minutes until tender.

Cook quinoa according to package instructions, then let it cool.

In a large bowl, combine roasted squash, cooked quinoa, spinach, crumbled feta, and chopped walnuts.

In a small bowl, whisk together orange juice, olive oil, and lemon zest to make the dressing.

Toss the salad with the dressing until well combined.

Garnish with additional lemon zest if desired and serve.

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