Roasted Squash, Quinoa, Avocado and Feta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
547 kcal
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Course
Main Course, Salad
Roasted Squash, Quinoa, Avocado and Feta Salad
Description
The Roasted Squash, Quinoa, Avocado and Feta Salad features cubed butternut squash and halved cherry tomatoes roasted with oil and seasoning until tender and lightly caramelized. These roasted vegetables are combined with fluffy quinoa, diced creamy avocado, and a mix of fresh salad leaves. Crumbled feta cheese adds a salty, tangy element to the salad.
The salad is tossed in a dressing made from wholegrain mustard, cider vinegar, olive oil, honey, salt, and pepper, which brings a harmonious balance of sweetness, acidity, and mild spiciness to complement the vegetables and feta. The texture varies from soft roasted squash to creamy avocado and crisp leaves, making it a satisfying dish.
This salad can be served immediately or packed for work lunches. It is filling enough to be a complete meal and provides a variety of flavors and nutrient-rich ingredients. The components can be prepared ahead for convenience.
Ingredients
Squash, Quinoa, Avocado and Feta Salad
- 2 tablespoons olive oil or rapeseed oil
- 800 g butternut squash chopped into 1cm cubes
- 200 g cherry tomato halved
- ½ teaspoon salt
- black pepper to taste
- 250 g quinoa or cook 100g dried quinoa, ready cooked
- 2 avocado 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
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 provided is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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