Baked Butternut Squash & Quinoa Salad



200g baked butternut squash

4tbsp olive oil

150g quinoa

50g rocket

50g walnuts, roughly chopped

60g goat’s cheese, crumbled

1 clove garlic, minced

1tbsp balsamic vinegar



Peel the squash and chop it into 1cm dice. Toss it in 1tbsp of the olive oil, and roast for 20-30 minutes at 200°C (400°F), until it is soft and just beginning to crisp up.

In a small bowl or mug, combine the balsamic vinegar, the remaining 3tbsp of olive oil, and the minced garlic, and stir this dressing through the quinoa.

Serve the quinoa with the roasted squash, the chopped walnuts, the crumbled goat’s cheese and the remaining rocket.

Photo by Ella Olsson from Pexels

Share to ...