Description
Vegetarian Spinach, Butternut and Quinoa Salad
Ingredients
Scale
For the butternut!
- 1 x medium butternut
- 3/4 sprigs fresh thyme
- olive oil
- 1/3 tsp paprika
- 1 tbs brown sugar
- salt & pepper
For the Salad
- 1 large handful baby spinach, washed, lightly chopped
- 1 cup cooked quinoa, warm
- 1/2 cup chopped cherry tomatoes
- 1/2 cup cubed cucumber
- 1–2 sliced radishes
- 1/3 cup pomegranates
- 4–5 chopped fresh mint leaves
- 2 tbs pan roasted sunflower seeds
- Feta (vegan) use your discretion
For the Dressing
- Small clove of garlic, minced
- 1.5 tbs tahini
- 1.5 tbs red wine vinigar
- 1 tsp honey
- tbs olive oil
- 1/4 squeeze fresh lemon
- Salt & pepper
Instructions
- First step is to get the butternut on! Once peeled and the pips discarded, chop into 1 inch cubes as a rough guid. Throw into a mixing bowl with salt, pepper, paprika, thyme, sugar, and a dash of olive oil. Give everything a good stir. This will cook in the air fryer for around 20-25 mins, at 365 deg, stirring half way. Cook your quinoa according to packet instructions (see notes on qty).. and set a timer as to avoid burning the bottom.
- While your butternut and quinoa cooks, time for the salad and the dressing. Take out a small frying pan and set it on a high heat. Add the sunflower seeds and toss them regularly for about 4-5 min, removing from the heat once brown and smelling toasted. Next, make the dressing – place the tahini in a small mixing bowl and add a dash of boiling water to soften (about 2 tbs), mix well and add the remaining ingredients. Give it a good stir and set aside.
- Prep/chop all remaining fresh salad ingredients.
- By now, your butternut should be soft and your quinoa cooked, time to assemble. In a shallow bowl you intend to serve/eat from, add your spinach, 3/4 cup cooked quinoa (warm), and 1 cup cooked butternut (warm). Add all other fresh ingredients, finishing off with the feta, sunflower seeds, pomegranate and mint. A last season of salt and pepper, and finally top with the dressing! Enjoy!
Notes
The sweet potato will make enough for 4-5 main portions of this salad – I store it in my fridge and eat this throughout the week to meal prep! If you plan on doing this, make enough quinoa too, I find one cup (uncooked) gives me the right portion ratio! This salad is dairy free, but if you like dairy – feel free to use real feta, the savory element will work so well combined with the sweet butternut! Ive added a link below of the vegan feta I use, it’s delicious!
- Cook Time: 40
- Category: lunch/dinner