Vegan roast spiced squash salad with tahini dressing recipe | Good Food
Make the most of butternut squash in this nutrient-rich and deliciously tasty salad. It's as good chilled for lunch the next day as it is fresh from the oven
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Cooking tools:
- Oven
- Baking sheet
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Measuring spoon
- Microplane
- Mixing bowl
- Spoon
- Serving bowl
- Lunchbox
- Airtight container
- Can opener
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
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