Wanting something that's healthy, autumnal, seasonal and delicious? This warm roasted squash salad ticks all the boxes and packs in those all-important plant points.
Time: 20 minutes
1 butternut squash (about 800g), cut into 2cm wedges
2 red onions, cut lengthways into eighths
4 garlic cloves, skin on
4 tablespoons olive oil
150g quinoa, rinsed in cold water
300ml vegetable stock
1 savoy cabbage (about 300g), thinly sliced
2 handfuls of flaked almonds (about 50g), toasted
2 handfuls of pine nuts (about 50g)
1 lemon, juiced
1 tablespoon maple syrup
Pinch of ground cinnamon
Pinch of allspice
30g parsley, roughly chopped
Sea salt & black pepper
Preheat oven to 200°C.
Toss together the squash, red onion, garlic cloves, 1 tablespoon of olive oil, a pinch of salt, some black pepper and spread out on a large baking tray. Cook for 40-45 minutes, until tender and golden.
Tip the quinoa and vegetable stock into a small saucepan and add a small pinch of salt. Bring to the boil, then cover with a lid and simmer for 10-15 minutes, until all the stock has been absorbed. Remove from the heat and leave to stand until everything is ready.
Remove the baking tray from the oven and take out the garlic cloves. Stir in the cabbage and scatter over the flaked almonds and pine nuts. Return to the oven 10-15 minutes, until the nuts are golden and the cabbage is a little charred at the edges.
To make the dressing, squeeze the cooked garlic cloves into a small bowl and whisk together with the remaining olive oil, lemon juice, maple, cinnamon, allspice, a pinch of salt and some black pepper.
Once everything is ready, fluff the quinoa through with a fork and scoop into a large serving dish. Add the cooked veg, most of the parsley and the dressing and toss everything together. Taste to check for seasoning and adjust as needed. Scatter over the toasted nuts and remaining parsley.
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