I’m welcoming the season change with open arms if it means I can eat more of these sorts of salads… Because as much as I enjoy fish with 2 green vegetables, sometimes I just miss the higgledy piggledy of summer and the variety of salads, and this is why this is a particular favourite of mine; the perfect balance.
It’s really important that at this time of year you’re incorporating grains, and grounding vegetables into your diet to support your immune systems.
This is great either on it’s own or you can have it as a side with some meat or fish.
I usually make enough for about 4-5 servings
1 butternut squash, cut into cubes
150g pomegranate seeds
1 red onion, finely chopped
1 handful sun dried tomatoes, roughly chopped
150g feta, crumbled
1 1/2 cups quinoa
1/2 lemon, juiced
– Put the kettle on to boil so you have some boiling water to steam the kale and cook the quinoa.
– De-stalk the chunky kale stalks and steam the kale (I literally cook it for 90 seconds!)
– Pour the quinoa into a medium pan and cover with boiling water, boil and then leave to simmer on a medium for around 10 minutes, checking every so often – and add water if needs be.
– Roast the butternut squash for about 30 minutes (or until golden) at 180C
– Cook the chopped red onions in a tablespoon of hot coconut oil, on a medium heat until soft.
– Once everything is cooked and prepped you literally need to throw it altogether in a big bowl, drizzle a little olive oil over and then a squeeze of lemon and serve.
Hope you enjoy it as much as I do! Xo