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. I also like to think ‘rainbow’ every time I eat and this seems to tick that box!
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
Check out more of my recipes here