Description
A flavorful and nutritious salad featuring roasted butternut squash, tart apple, and aromatic spices, perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 500 grams butternut squash, peeled and seeds removed
- 1 large tart apple, cored and thinly sliced
- 4 small red onions, quartered
- 3 whole cloves of garlic, skin on
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cardamom
- 110 grams quinoa
- 250 ml water
- 1 teaspoon sea salt (for the quinoa)
- 1 teaspoon sea salt (for vinaigrette)
- 50 ml olive oil (for vinaigrette)
- 2–3 tablespoons apple cider vinegar or white wine vinegar
- 1/4 teaspoon black pepper (for vinaigrette)
- 1/4 cup pomegranate seeds
- Small handful parsley leaves, roughly chopped
Instructions
- Preheat your oven to 190 degrees C (350 degrees F) and set aside a large casserole dish or baking sheet.
- Cut the butternut squash into approximately equal squares of about 3 cm (1 inch) and place in the dish with apple, onions, and garlic cloves.
- Drizzle with 2 tablespoons of olive oil, then sprinkle with spices, coating everything evenly.
- Roast in the oven for 25-30 minutes until squash is fork-tender and caramelized, tossing halfway through.
- While veggies roast, cook the quinoa in a pot with water and 1 teaspoon salt for about 15 minutes.
- Remove roasted garlic, mash, and whisk it with 50 ml olive oil, vinegar, and seasonings for the vinaigrette.
- Assemble by placing quinoa on plates, topping with roasted vegetables, vinaigrette, pomegranate seeds, and parsley before serving.
Notes
Use firm butternut squash and consider pre-cut options if pressed for time. The dish is great for meal prep and leftovers can last up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: roasted vegetable salad, cozy meal, healthy eating, autumn recipe, meal prep
