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
Prep:10 mins
Serves 4
320g diced butternut squash3 red onions (320g), cut into wedges2 tbsp rapeseed oil2 tsp smoked paprika1 tsp cumin seeds2 tbsp chopped thyme125g quinoa½ x 85g bag kale2 tbsp pumpkin seeds2 tbsp tahini2 tbsp apple cider vinegar1 garlic clove, finely grated2 x 400g cans lentils or borlotti beans, very well drained50g pomegranate seeds4 generous handfuls of rocket
STEP 1Heat 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 and thyme, then roast for 30 mins.STEP 2Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).STEP 3Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.STEP 4For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.STEP 5Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls, if you’re following the Healthy Diet Plan. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.
