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Warm Roasted Vegetable Salad

A heartwarming roasted vegetable salad featuring sweet butternut squash, tart apples, and caramelized garlic, dressed in a delicious vinaigrette.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 500 grams butternut squash, peeled and seeds removed, cut into 3cm cubes Fresh, organic vegetables make a world of difference.
  • 1 large tart apple, cored and thinly sliced
  • 4 small red onions, quartered (or one large, sliced)
  • 3 whole cloves of garlic, skin on
  • 2 tablespoons olive oil Plus more for the vinaigrette.
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional) For a kick.
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cardamom
For the quinoa
  • 110 grams quinoa
  • 250 ml water
  • 1 teaspoon sea salt For cooking quinoa.
For the vinaigrette
  • 50 ml ~1/4 cup olive oil
  • 2-3 tablespoons apple cider vinegar or white wine vinegar
  • 1/4 teaspoon sea salt For vinaigrette.
  • 1/4 teaspoon black pepper For vinaigrette.
For garnish
  • 1/4 cup pomegranate seeds
  • Small handful parsley leaves

Method
 

Preparation
  1. Preheat your oven to 190 degrees C (350 degrees F). Set aside a large casserole dish or baking sheet.
  2. Cut the butternut squash into roughly 3cm (1 inch) cubes.
Vegetable Seasoning
  1. Place the cubed squash into the casserole dish. Add the sliced apple, quartered onions, and whole garlic cloves (skin on).
  2. Drizzle with 2 tablespoons olive oil and sprinkle with cumin, cinnamon, black pepper, cayenne pepper, sea salt, and cardamom. Mix well until evenly coated.
Roasting
  1. Slide the dish into the preheated oven and roast for 25-30 minutes or until the butternut squash is fork-tender, stirring halfway through.
Quinoa Preparation
  1. In a medium pot, combine 110 grams quinoa, 250 ml water, and 1 teaspoon sea salt. Bring to a rolling boil over high heat.
  2. Reduce to medium-low, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
Vinaigrette Making
  1. Once your veggies are done roasting, remove the roasted garlic, allowing it to cool slightly before peeling.
  2. Mash the garlic with a fork and mix it with 50 ml olive oil, apple cider vinegar, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper to create a smooth vinaigrette.
Assembly
  1. On a large platter, layer the cooked quinoa and top it generously with the roasted vegetables.
  2. Drizzle with the garlic vinaigrette and sprinkle pomegranate seeds and fresh parsley on top.

Notes

This salad stores beautifully in a sealed container in the refrigerator for up to 3 days. Prepare the roasted veggies and quinoa in advance to maintain freshness.