Butternut Squash & Quinoa Salad | sheerluxe.com

Butternut Squash & Quinoa Salad

Prep Time: 15 Minutes | Cooking Time: 40 Minutes

Serves 2

You can’t beat a delicious jewelled salad; eat it while it’s warm or make ahead of time and store in the fridge to eat cold then have the leftovers for lunch at work (it will keep for a day). 

INGREDIENTS:

  • 300g (101⁄2 oz/2 cups) of peeled and cubed butternut squash
  • 1 tablespoon of olive oil
  • 1 tablespoon of sumac
  • Salt and freshly ground black pepper
  • 60g (2 oz/1⁄2 cup) of white or red quinoa
  • About 25 mint leaves
  • About 25 coriander (cilantro) leaves
  • 10 pistachio nuts
  • 45g (11⁄2 oz/ 1⁄4 cup) of pomegranate seeds
  • 2 tablespoons of dried cranberries
  • 1⁄2 small red chilli, chopped and deseeded
  • Zest of 1 orange

For the dressing:

  • Juice of 1 orange (about 4 tablespoons)
  • 1 teaspoon of wholegrain mustard

METHOD:

  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Spread out the cubes of butternut squash on a baking tray. Drizzle over the olive oil and toss to coat. Scatter over the sumac and season with salt and pepper. Roast for 35–40 minutes until soft and a little bit sticky. Turn over the pieces regularly so they cook evenly.
  3. Remove from the oven and leave to cool a little.
  4. When the squash has been in the oven for about 10 minutes, place the quinoa in a saucepan with 250 ml (81⁄2 oz/1 cup) cold water.
  5. Bring to the boil over a high heat, then reduce the heat to medium, cover and simmer for 15–20 minutes until soft. Keep an eye on the quinoa, so it doesn’t dry out.
  6. Drain and leave to one side.
  7. Roughly chop the herbs and nuts. Then in a large bowl, mix together the quinoa with the cooked squash, herbs, pomegranate seeds, cranberries, nuts and chilli.
  8. Whisk together the dressing ingredients and pour over the salad.
  9. Toss to combine, then sprinkle over the orange zest and serve.

Recipe courtesy of The Fast Days Cookbook by Laura Herring, photography © Danielle Wood (Hardie Grant, £12.99)