Name: Nutty Roasted Butternut Squash, Quinoa and Rocket Salad
Yield: Makes:

published 2 June 2010

Preparation time: 10 minutes Cooking time: 20 minutes Serves 4

Easy / prepare ahead

1 butternut squash, halved across the middle and cut into wedges 1tbsp olive oil, plus a little extra 200g (7oz) quinoa 1tbsp Dijon mustard juice 2 oranges 75g (3oz) rocket 65g (2½oz) almonds, toasted and roughly chopped handful flat-leaf parsley leaves, roughly chopped

1 Heat oven to 200 C, 180 C fan, 400 F, gas 6. Toss the squash in the oil, place on a baking tray, season and cook for 20 minutes, until soft.

2 Place quinoa in a pan with boiling water just covering the surface. Simmer for 20 minutes, until the grains show a white rim around the outside and are tender, but still have a little bite. Drain off any excess liquid and set aside.

3 Mix the mustard and orange juice, then add 1tsp oil and a little seasoning. Toss most of this dressing through the quinoa. Combine all ingredients in a big shallow bowl, drizzle over the remaining dressing and serve while warm.

Per serving: 375 calories, 15g fat (1.5g saturated), 49g carbohydrate

Try this Poached chicken breasts would also work well in this salad, as would tofu if you wanted to keep it completely veggie.

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Nutty Roasted Butternut Squash, Quinoa and Rocket Salad

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