Think salads are just for summer? Think again! This easy to prepare super salad recipe includes butternut squash, one of autumn’s sensational foods. For a little bit more variety, the tempeh can be swapped for feta cheese or why not use half of each. If you try out it, make sure to tell us about it in the comments below.
Preheat the oven to 200c/180c fan/gas 6. Place the butternut squash cubes on a baking sheet, drizzle with 1-2 tbs olive oil or coconut oil and season with salt and pepper, roast for 30 minutes or more until soft in the middle and crispy at the edges.
If you are in a rush you don’t need to peel the squash before cooking. The skin adds great texture and fibre! Butternut squash is packed full of nutrients, high in Vitamin A, Vitamin C, folate, magnesium and potassium to name a few.
Meanwhile cook the quinoa for 20 minutes in a large pan, with 800ml of vegetable stock cube, mixed in hot water. Cook until tender. Drain in sieve and rinse. Quinoa is a grain that contains all your required amino acids the building blocks for muscle repair. It is also high in magnesium, vitamin E, iron, potassium and fibre. Turn into a large bowl with butternut squash and toss with lemon juice, zest, remaining olive oil, the chopped herbs, tempeh or feta and tomatoes. Scatter with pomegranate seeds.
A tasty autumn/winter salad that will provide you not only with plenty of taste but an excellent range of nutrients for multiple health benefits.
Information checked & correct on 16th May 2018.