This killer good salad totally satisfies my current salad-for-dinner desire: it’s tasty, nourishing and easy to make ahead of time. The delightful roasted butternut squash and feta combo imparts an addictive quality to it which will definitely make you want to have seconds…and that’s totally ok, because a big plateful will provide you with half your recommended dietary fiber thanks to the quinoa, avocado, fresh coconut, squash and sprouted lentils.
Serves 4
Ingredients
- 1/2 butternut squash, peeled, seeded and diced in 2 cm cubes
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 2 cups cooked quinoa (I use a mix of white and red but use what you’ve got on hand)
- 1/2 sprouted lentils, mung beans or other favorite bean sprout
- 1/3 cup fresh coconut, sliced
- 2 avocados, diced
- 4 cups rocket or other favorite green leaf
- A small handful chopped cilantro)
Dressing
- 1/3 cup extra virgin olive oil
- 1 tbsp apple cider vinegar
- A pinch of salt
- Freshly ground pepper
Instructions
- Preheat oven to 350 F
- Line a baking sheet with parchment paper. Spread out the butternut squash cubes and sprinkle with cumin, coriander, smoked paprika and salt. Drizzle with olive oil and using your hands combine everything together to make sure all the butternut squash is evenly coated with the spices and oil. Bake for 30 minutes, tossing every 10 minutes. Remove from oven and let cool at room temperature.
- In a large bowl, place quinoa, sprouted beans, avocado, coconut, rocket and cilantro. Mix well, then top with butternut squash and feta.
- Whisk together the dressing ingredients in a small bowl
- Drizzle the dressing on top of the salad and toss the salad before serving.
