This recipe has been adapted from a recipe by Overtime Cook.
(The original can be found here.)
Ingredients:
Salad:
- 2 small butternut squash
- 2 tbsp honey
- 2 tbsp olive oil
- salt/pepper to taste
- 2 cups quinoa
- 4 cups water
- 2 pomegranates, seeded
- 3 spring onions, finely chopped
Dressing:
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp salt
Method:
Cut up butternut squash into small cubes, cover in olive oil, honey, salt, pepper and roast at 200 degrees for 30 mins
Boil up 4 cups water, add quinoa and turn to simmer for approximately 20 minutes or until quinoa is cooked
Add butternut squash to quinoa, add pomegranate seeds and spring onions
Mix dressing ingredients together and pour on salad
>>This salad is best prepared a day in advance to allow the dressing to soak in