Autumn Quinoa Salad
September 25, 2015 | Serves 4
- 2-3 Cups of Cooked Quinoa
- 1/4 Cup of Pecans (25g)
- 50g of Goats Cheese/Feta
- 1/2 a Butternut Squash
- 50g of Rocket
For the Dressing:
- 1 Tablespoon of Honey
- 2 Tablespoons of Balsamic Vinegar
- 3 Tablespoons of Olive Oil
Last Autumn, this was my ‘goes with everything’ side. I like to make big batches of quinoa and use it for different things throughout the week and this is one of the many ways I love to have it. It’s a simple, no fuss salad using a few seasonal ingredients that taste divine this time of year. Toasted pecans and crisp roasted squash are such autumny flavours and I just love how they taste with the peppery rocket and crumbly goats cheese. When you can get your hands on a pumpkin, swap it in for the squash, it’s such a treat and tastes even better. You can watch me make it on my YouTube channel here!
Peel and chop the butternut squash into cubes. Add the cubes to a roasting tray and drizzle with a little olive oil and a good pinch of coarse salt. Roast at 200’C for about 40 minutes until soft and starting to crisp.
A few minutes before the squash is done, add the pecans to a pan on medium heat and toast them for a few minutes until fragrant and delicious.
Add the quinoa, rocket and pecans to a bowl. Crumble the goats cheese and add it in on top.
Combine all of the dressing ingredients and whisk them well. Drizzle the dressing into the bowl then toss well.
When the squash is ready, add it to the bowl, tossing before serving.