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Roast Butternut & Quinoa Salad

Roast Butternut & Quinoa Salad with Nuts and Seeds


This rustic salad is absolutely delicious with lots of nutty crunch. Ideal to serve alongside a beautifully roasted chicken.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Roasted Butternut

600 g butternut, cut into 2 cm rounds with the skin on
40 ml olive oil
1 tsp (5 ml) salt
pinch white pepper
½ tsp (2.5 ml) fresh thyme, picked and chopped

Quinoa Salad 

200 g mixed baby squash, shaved with a peeler (courgette, patty pans, gem squash)
100 g mixed nuts of your choice toasted (hazelnuts, pecan nuts, walnuts, peanuts)
30 g mixed seeds of your choice toasted (sunflower, linseed, pumpkin, sesame seeds)
300 g mixed red and white quinoa cooked to packet instructions
15 g green sorrel

1 whole lemon, juiced
Maldon sea salt

¼ C (60 ml) Greek yoghurt

Preheat the oven to 200 ºC.

Place the butternut into a mixing bowl, drizzle with olive oil and season with salt, pepper, and thyme.

Place onto a baking tray and cook for 10 mins on each side until beautifully charred and the inside is cooked to a medium with a slight crunch to it.

Remove the butternut from the grill and allow to cool. When cooled down cut into rustic chunks and place into a large mixing bowl.

Add the rest of the ingredients (cooked quinoa, shaved baby squash sorrel and some of the nuts and seeds) into the same bowl, add the lemon juice and yoghurt and season to taste with Maldon salt.

Carefully mix combining all of the ingredients. Place the salad into a serving dish, garnish with the remaining nuts and seeds and enjoy. Best served with roasted chicken.