The spicy, caramelised pecans turn this simple salad into something absolutely delicious! There’s a lovely mix of flavours with sweet roasted squash, crunchy pecans, fresh greens and nutty quinoa, all tossed in a simple mustard vinaigrette.
Serves: 4
Time: 45 minutes
Ingredients
For the salad:
1 butternut squash, peeled, deseeded, and cut into bite-sized pieces
125g quinoa
200g greens (we’re using kale, stalks removed & roughly shredded)
For the pecans:
100g / 1 cup / 3.5 oz pecans
1 tablespoon olive oil
1 teaspoon tamari
1 tablespoon maple syrup
Sprinkling of cayenne pepper
Salt
For the dressing:
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
2 teaspoons smooth Dijon mustard
Salt and pepper
Method
Preheat the oven to 180C fan.
Place the butternut squash onto a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, then place into the oven and bake for 35-40 minutes, until tender and golden brown on the edges.
Place the pecans onto a separate baking tray, drizzle over the olive oil, tamari, cayenne pepper and maple syrup; and toss to coat. Place into the oven with the squash, and bake for 10-12 minutes, until crispy.
While the squash is cooking, place the quinoa into a saucepan with 250ml of water and a sprinkle of salt. Cover, bring to a simmer and allow to cook for 12-15 minutes, until the liquid has been absorbed. Allow to cool, until the squash and pecans are ready.
Mix the dressing. Then place the kale into a large bowl and toss the dressing over it, using your hands, massage the kale, until it’s nice and soft.
When the squash has cooked, add it to the bowl of kale, along with the cooked quinoa and pecan nuts. Toss and adjust the seasoning to taste.
Hungry for more?
Dig into Deliciously Ella's Creamy Chickpeas, Mushrooms & Quinoa. Fancy something sweeter? How about these Carrot Cupcakes.
