Roast butternut & chickpea salad with quinoa & spinach
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Unrated
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
4
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Course
Salad
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Cuisine
International
Roast butternut & chickpea salad with quinoa & spinach
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A hearty roast butternut & chickpea salad with quinoa, spinach cucumbers and tomatoes served with a delicious tomato and basil vinaigrette.
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Ingredients
Salad:
- 1 chickpeas drained, rinsed, and dried, 400 gm tin
- 1 butternut squash peeled and cut into small cubes (about 3 cups, small
- 2 Tbsp olive oil
- seasoning salt of choice such as Greek seasoning salt
- 1 cooked red quinoa or white quinoa, 1 ½ cups
- ½ red onion finely chopped
- 3 Tbsp red wine vinegar
- 70 spinach roughly chopped (aprox 2 cups, baby
- 130 cucumber Persian or Mediterranean, chopped
- 1 baby tomato sliced or quartered, heaped cup
- 1 flatleaf parsley chopped, small handful
- 1 feta cheese optional, 2 wheels
Tomato and basil vinaigrette dressing:
- 80 ml extra virgin olive oil 1/3 cup
- 3 Tbs red wine vinegar
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic
- 7 basil or fresh oregano, fresh leaves
- 2 tsp honey
- 5 Baby tomatoes
- salt to taste
- black pepper to taste
Instructions
- Preheat the Air Fryer to 180C/350F and set the timer for 15 minutes. Toss the butternut in a tablespoon of olive oil and sprinkle with Greek seasoned salt or salt and a pinch or oregano. Tip the butternut into the air fryer basket and roast.
- Repeat with the chickpeas. Toss the drained and dried chickpeas in 1 tablespoon olive oi and season with Greek seasoning or salt and a pinch or oregano. Roast for 10 minutes at 180C/350F.
- Set the cooked vegetables aside to cool.
- While the vegetables are cooking, place the red onion into a medium salad bowl and cover with 3 tablespoons red wine vinegar and a generous sprinkle of sea salt flakes. Allow this to soak for about 20 – 30 minutes while you are making everything else.
- Make the vinaigrette by combining all the ingredients into a small food processor and whiz until its emulsified and smooth.
- When you want to make the salad, drain the red wine vinegar off the onion.
- Add the spinach, cooked quinoa, cucumber, tomatoes, chopped parsley, roasted butternut and pour over the dressing. Don’t use all of it as there is a little too much for this recipe, but add as much as you would like, and season to taste.
- Toss the salad allowing al the flavours to integrate. This can be made in advance and chilled in the fridge.
- When you are ready to serve, top with salad with the crunchy roasted chickpeas and feta if you are using.
Notes
- The butternut and chickpeas can be cooked in advance. The chickpeas will only remain crispy for a short while after being cooked in the air fryer. Once they are stored in a container they will start to soften.
- The salad dressing can be made in advance and any extra can be stored in a small sealed jar in the fridge. The recipe makes a little more dressing than is required for the recipe but add as much as you would like.
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