Vegan Roast Spiced Squash Quinoa Salad with Tahini Dressing
Make the most of butternut squash in this nutrient-rich and deliciously tasty salad. It's as good chilled for lunch the next day as it is fresh from the oven
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin seeds and chopped thyme, then roast for 30 mins.
Step 2
Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).
Step 3
Add the kale to the tray of veg, sprinkle over the pumpkin seeds and return to the oven for 10 mins.
Step 4
For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.
Step 5
Put the quinoa in a bowl and toss with the drained borlotti beans. Pile the salad into bowls and divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Will keep chilled for up to three days.
- Ingredients
- Based on 4 servings
-
2 tbsp Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g -
1 tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
3 Red Onions, peeled and cut into wedges 3x Sainsbury's Red Onions Loose -
2 tbsp Rapeseed Oil 1x Mazola Pure Rapeseed Oil 1L -
2 Tins Borlotti Beans, very well drained 2x Sainsbury's Borlotti Beans In Water 400g (235g*) -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
2 tbsp Thyme, chopped 1x Sainsbury's Bunched Thyme 20g -
100g Kale 1x Sainsbury's Kale 200g -
1 Garlic Clove, finely grated 1x Sainsbury's Garlic -
80g Pomegranate Seeds 1x Sainsbury's Pomegranate 80g -
60g Rocket 1x Sainsbury's Wild Rocket 60g -
150g Quinoa 1x Sainsbury's Quinoa 300g -
2 tbsp Pumpkin Seeds 1x Sainsbury's Pumpkin Seeds 100g -
1 Butternut Squash, peeled and diced 1x Sainsbury's Butternut Squash Loose -
2 tbsp Cider Vinegar 1x Sainsbury's Cider Vinegar 500ml