Butternut squash and courgettes are roasted in a mixture of herbs and spices in this delicious quinoa salad made with kale, parsley, raisins and honey. This makes a large salad but leftovers will keep well in the fridge for 1 or 2 days.
6 people made this
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chilli powder
1/2 teaspoon sea salt
freshly ground black pepper to taste
1/2 butternut squash - peeled, seeded and cubed
1 courgette, cubed
60g chopped kale
120g chopped flat leaf parsley
80g chopped red onion
4 tablespoons apple cider vinegar
1 tablespoon honey
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Combine 1 tablespoon olive oil, cumin, oregano, chilli powder, salt and pepper together in a bowl. Add cubes of butternut squash and courgette; toss until coated. Spread the mixture onto a baking tray.
Bake in the preheated oven, tossing once half way through cooking, until soft, about 25 minutes. Remove from oven; cool.
Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
Combine butternut squash, courgettes, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, honey and remaining tablespoon of olive oil in a bowl; toss until salad is combined.