Vegan roast spiced squash salad with tahini dressing recipe | Good Food

Ingredients

• 320g diced butternut squash
• 3 red onions (320g), cut into wedges
• 2 tbsp rapeseed oil
• 2 tsp smoked paprika
• 1 tsp cumin seeds
• 2 tbsp chopped thyme
• 125g quinoa
• ½ x 85g bag kale
• 2 tbsp pumpkin seeds
• 2 tbsp tahini
• 2 tbsp apple cider vinegar
• 1 garlic clove finely grated
• 2 x 400g cans lentils or borlotti beans very well drained
• 50g pomegranate seeds
• 4 generous handfuls of rocket