Name: Roasted Butternut Squash and Quinoa Salad with Pomegranate and Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 200 g butternut squash; 80 g quinoa; 50 g pomegranate seed; 50 g feta cheese; 15 ml olive oil; 10 ml lemon juice; 5 g mint leaf

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Roasted Butternut Squash and Quinoa Salad with Pomegranate and Feta

Roasted Butternut Squash and Quinoa Salad with Pomegranate and Feta

A vibrant and nutritious salad featuring seasonal butternut squash, quinoa, pomegranate seeds, and feta cheese.

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to sustain energy levels throughout the day.

Ingredients:

200
g
butternut squash
80
g
quinoa
50
g
pomegranate seed
50
g
feta cheese
15
ml
olive oil
10
ml
lemon juice
5
g
mint leaf

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Preheat the oven to 200°C.
Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.
Spread the squash on a baking sheet and roast for about 25 minutes until tender.
Rinse the quinoa under cold water, then cook in a pot with double the amount of water for about 15 minutes until fluffy.
In a large bowl, combine roasted squash, cooked quinoa, pomegranate seeds, crumbled feta, and chopped mint leaves.
Drizzle with lemon juice and a bit more olive oil if desired.
Toss everything gently to combine and serve warm or at room temperature.

Nutrition	Per Serving 409 g	Per 100g
Energy	485.2 kcal	119 kcal
Protein	21.4 g	5.2 g
Fibre	8.9 g	2.2 g
Salt	1.4 g	0.3 g
Sugar	11.4 g	2.8 g
Carbohydrates	54.1 g	13.2 g
Fat	26.6 g	6.5 g

200
g
butternut squash
80
g
quinoa
50
g
pomegranate seed
50
g
feta cheese
15
ml
olive oil
10
ml
lemon juice
5
g
mint leaf

Preheat the oven to 200°C.

Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.

Spread the squash on a baking sheet and roast for about 25 minutes until tender.

Rinse the quinoa under cold water, then cook in a pot with double the amount of water for about 15 minutes until fluffy.

In a large bowl, combine roasted squash, cooked quinoa, pomegranate seeds, crumbled feta, and chopped mint leaves.

Drizzle with lemon juice and a bit more olive oil if desired.

Toss everything gently to combine and serve warm or at room temperature.

Roasted Butternut Squash and Quinoa Salad with Pomegranate and Feta Roasted Butternut Squash and Quinoa Salad with Pomegranate and Feta

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Roasted Butternut Squash and Quinoa Salad with Pomegranate and Feta

Roasted Butternut Squash and Quinoa Salad with Pomegranate and Feta