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Ingredients:
-
300gbutternut squash
-
150gquinoa
-
2tbspolive oil
-
100gfeta cheese
-
30gwalnut
-
100gspinach
-
50gpomegranate seeds
-
2tbsplemon juice
-
1clovegarlic
-
1tspsalt
Preparation Time: 45 minutes
Instructions:
- Preheat the oven to 200°C.
- Peel and cube the butternut squash. Toss with 1 tbsp olive oil and a pinch of salt.
- Roast the squash in the oven for 25-30 minutes until tender.
- Rinse quinoa under cold water. Cook according to package instructions.
- In a large bowl, combine roasted squash, cooked quinoa, spinach, crumbled feta, walnuts, and pomegranate seeds.
- In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, and salt.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later.
| Nutrition | Per Serving 830 g | Per 100g |
|---|---|---|
| Energy | 700 kcal | 84 kcal |
| Protein | 24 g | 2.9 g |
| Fibre | 12 g | 1.4 g |
| Salt | 1 g | 0.1 g |
| Sugar | 12 g | 1.4 g |
| Carbohydrates | 80 g | 9.6 g |
| Fat | 36 g | 4.3 g |
-
300gbutternut squash
-
150gquinoa
-
2tbspolive oil
-
100gfeta cheese
-
30gwalnut
-
100gspinach
-
50gpomegranate seeds
-
2tbsplemon juice
-
1clovegarlic
-
1tspsalt
Preheat the oven to 200°C.
Peel and cube the butternut squash. Toss with 1 tbsp olive oil and a pinch of salt.
Roast the squash in the oven for 25-30 minutes until tender.
Rinse quinoa under cold water. Cook according to package instructions.
In a large bowl, combine roasted squash, cooked quinoa, spinach, crumbled feta, walnuts, and pomegranate seeds.
In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, and salt.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill for later.