Ingrédients
- 1 large butternut squash, peeled and cut into cubes
- 1 large red onion, peeled and cut into chunks
- 2 tbsp vegetable oil
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 pack of spinach or kale
- 2 pouches of Merchant Gourmet Quinoa
- A handful of cranberries
- Handful of pomegranate seeds
- A handful of walnuts, roughly chopped
- Balsamic vinegar
Méthode
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Preheat the oven to 180C. Line a sheet pan with parchment paper.
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Place the squash and red onion in the baking sheet. Drizzle with oil and season with salt and pepper. Roast in the oven for 25-30 minutes or until the squash is soft.
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To assemble the salad, place spinach or kale, quinoa, and roasted vegetables in a large salad bowl. Drizzle with balsamic vinegar and toss to combine.
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Top with the cranberries, pomegranate, and walnuts. Toss and enjoy!
1 comment
I’ve recently changed phones and lost my recipe for chestnut and mushroom tart. I am expecting some vegetarian visitors in a couple of weeks who thoroughly enjoyed the last one I made. Try as I may, I can’t remember how to make the delicious tart base and I’m unable to find the recipe on your site. Could you please send the recipe to me if it is still available. Many thanks.