Roasted Butternut Squash & Quinoa Salad

 

Introduction

This wholesome salad combines sweet roasted butternut squash with fluffy quinoa, peppery rocket leaves, juicy pomegranate seeds, crunchy walnuts, and creamy feta cheese. A tangy Dijon dressing ties everything together, making it a perfect balance of flavors and textures.

Ingredients

Salad Base

• Butternut squash – 2 cups, peeled and diced

• Olive oil – 2 tbsp

• Salt – ½ tsp

• Black pepper – ½ tsp

• Quinoa – 1 cup (cooked and fluffed)

• Rocket leaves (arugula) – 2 cups

• Pomegranate seeds – ½ cup

• Walnuts – ½ cup, toasted and roughly chopped

• Feta cheese – ½ cup, crumbled

Dijon Dressing

• Olive oil – 3 tbsp

• Dijon mustard – 1 tbsp

• Honey or maple syrup – 1 tbsp

• Lemon juice – 2 tbsp (freshly squeezed)

• Garlic – 1 clove, minced

• Salt – ½ tsp (adjust to taste)

• Black pepper – ½ tsp (freshly ground)

Method

1. Roast the butternut squash:

   • Preheat oven to 210°C (410°F).

   • Toss diced butternut squash with olive oil, salt, and pepper.

   • Spread in a single layer on a baking tray.

   • Roast for 30 minutes, or until tender and lightly caramelized.

2. Prepare the dressing:

   • In a small bowl or jar, whisk together olive oil, Dijon mustard, honey/maple syrup, lemon juice, garlic, salt, and pepper until smooth and emulsified.

3. Assemble the salad:

   • In a large bowl, combine roasted butternut squash, cooked quinoa, rocket leaves, pomegranate seeds, walnuts, and feta cheese.

   • Drizzle with the Dijon dressing.

   • Toss gently to coat all ingredients evenly.

4. Serve:

   • Chill for 10–15 minutes if desired, then serve fresh.

✅ This salad is nutrient‑dense, colorful, and has a perfect balance of sweet, tangy, and savory flavors.