Roasted Butternut Squash Quinoa Salad

• porsjoner: 6 servings
• aktiv tid: 12 minutes
• total tid: 57 minutes

Ingredienser

500 grams butternut squash (skin and seeds removed, diced)

2 tablespoons olive oil (extra virgin)

1 teaspoon sea salt flakes

1 cup quinoa (white or tri-colour)

1 3/4 cups water

300 grams arugula (rocket)

70 grams goat cheese (soft)

1/2 cup walnuts (roughly chopped)

1 pomegranate (arils removed)

2 tablespoons white wine vinegar

1 tablespoon lemon juice (fresh)

60 mL olive oil (extra virgin)

1 tablespoon dijon mustard

1 tablespoon pure maple syrup

pinch sea salt flakes

Fremgangsmåte

Butternut Squash

Preheat oven.

Preheat the oven to 180 degrees Celsius (356 degrees Farhenheit).

Prepare butternut squash.

Add the diced squash, olive oil and sea salt to a baking dish or air fryer basket. Toss to coat evenly and then spread out into a single layer.

Bake butternut squash.

Place the tray into the oven and bake for 45 minutes or until the squash is tender and golden brown. Alternatively, place butternut squash into the air fryer at 180 degrees Celsius and roast for 15 minutes. Once roasted, remove from the oven or air fryer and set aside to cool.

Quinoa

Cook quinoa.

Meanwhile, cook the quinoa. First rinse the quinoa under cold water until the water runs clear. This is to remove the saponins. Add the rinsed quinoa to a medium saucepan along with the water. Place the lid on and bring to a boil. Continue to boil until the liquid begins to reduce. Turn the heat to low and simmer until all of the liquid has been absorbed (around 8 minutes). Turn the heat off and leave the lid on the pan, allowing the quinoa to steam for 15 minutes. After 15 minutes, remove the lid and fluff the quinoa with a fork.

Cool quinoa.

Set aside to cool.

Dressing

Mix salad dressing ingredients.

While the quinoa is cooking, make the dressing by adding the white wine vinegar, lemon juice, dijon mustard and maple syrup into a small bowl. Whisk to combine.

Add olive oil.

Begin pouring the olive oil into the bowl in a steady stream while whisking. Whisk until the dressing is well combined and emulsified. Add a pinch of sea salt flakes, whisk and taste. Add more if desired.

Assemble

Assemble salad.

To a large salad bowl add the cooked quinoa, roasted butternut squash, pomegranate arils and arugula. Drizzle with desired amount of dressing and toss to combine.

Serve salad.

Serve either in a salad bowl or on a platter, topped with walnuts and crumbled goats cheese.

Næringsinnhold

• Kalorier: 422 kcal
• Totalt fett: 25 g
• Mettet fett: 5 g
• Umettet fett: 19 g
• Kolesterol: 5 mg
• Natrium: 482 mg
• Totalt karbohydrater: 42 g
• Kostfiber: 7 g
• Totalt sukker: 12 g
• Protein: 11 g