Roasted Squash, Quinoa, Avocado and Feta Salad

Name: Roasted Squash, Quinoa, Avocado and Feta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 2 tablespoons olive or rapeseed oil; 800 g butternut squash; 200 g cherry tomatoes; ½ teaspoon salt; Black pepper to taste; 250 g ready cooked quinoa; 2 avocados; 150 g mixed salad leaves; 200 g feta cheese; 4 teaspoons wholegrain mustard; 4 tablespoons cider vinegar (or lemon juice, or white wine vinegar); 8 tablespoons extra virgin olive oil; 2 tablespoons honey; ½ teaspoons salt; Black pepper to taste

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 people
Calories
547 kcal
Course
Main Course, Salad
Cuisine
Fusion, British

Roasted Squash, Quinoa, Avocado and Feta Salad

Nash Knight

Report

Full of delicious and healthy ingredients this Roasted Squash, Quinoa, Avocado and Feta Salad is perfect for a light lunch or dinner and can be prepped ahead of time for an easy work lunch. It’s suitable for vegetarians and is gluten-free too! (Serves 4-6, depending on appetite.)

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

Squash, Quinoa, Avocado and Feta Salad

2 tablespoons olive or rapeseed oil
800 g butternut squash chopped into 1cm cubes
200 g cherry tomatoes halved
½ teaspoon salt
Black pepper to taste
250 g ready cooked quinoa (or cook 100g dried quinoa)
2 avocados chopped into 1cm/½inch cubes
150 g mixed salad leaves (I used spinach, watercress and rocket)
200 g feta cheese crumbled

Honey, Mustard and Cider Vinegar Dressing

4 teaspoons wholegrain mustard
4 tablespoons cider vinegar (or lemon juice, or white wine vinegar)
8 tablespoons extra virgin olive oil
2 tablespoons honey
½ teaspoons salt
Black pepper to taste

Add to Shopping List

Instructions

Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Place the butternut squash and cherry tomatoes in a roasting tray and drizzle over 2 tablespoons of oil, ½ a teaspoon of salt and a few twists of black pepper. Toss the vegetables in the oil and seasoning and place in the preheated oven for 20 minutes.
Next, mix together the dressing ingredients. Simply place all the dressing ingredients into a clean jam jar, screw on the lid and shake until everything is combined.
Place the quinoa in a large bowl, add the avocado, feta, salad leaves and dressing and toss everything together to mix thoroughly.
When the squash and tomatoes are cooked, add them to the salad and toss everything together again. Serve straight away or place in boxes in the fridge for work lunches.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 547kcal (27%) Carbohydrates 39g (13%) Protein 10g (20%) Fat 41g (63%) Saturated Fat 9g (45%) Cholesterol 29mg (10%) Sodium 821mg (34%) Potassium 1009mg (29%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 14860IU (297%) Vitamin C 48.1mg (53%) Calcium 252mg (25%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 547 kcal

% Daily Value*

Calories	547kcal	27%
Carbohydrates	39g	13%
Protein	10g	20%
Fat	41g	63%
Saturated Fat	9g	45%
Cholesterol	29mg	10%
Sodium	821mg	34%
Potassium	1009mg	21%
Fiber	8g	32%
Sugar	11g	22%
Vitamin A	14860IU	297%
Vitamin C	48.1mg	53%
Calcium	252mg	25%
Iron	2.7mg	15%