Butternut and Quinoa Salad

Prep/Total Time

15 min/1 h 45 min






329.5 kcal


11 g


11.2 g


40.5 g


13.3 g


This is a delicious, nutritious, filling salad. Enjoy this as a side or a main course. 

Colourful and full of flavour, this salad is perfect for any time of the year.


  • 60g Quinoa (or Couscous works well)
  • 1/4-1/2 Butternut Squash
  • 2 large handfuls Spinach
  • Red Onion (a few slices)
  • 2 Sprigs Basil (approx. 10 leaves)
  • 1 ripe Kiwi
  • 2-3 TBSP Pomegranate Seeds
  • 2-3 TBSP mixed Seeds (Pumpkin, Sunflower, Chia etc)
  • 1 TSP Lemon Juice
  • Salt, Pepper


  • Preheat Oven to 200 C / 400 F
  • Wash the Squash and cut lengthways, leaving the seeds inside. Place both halves on a baking tray (flesh side down).
  • Roast the Butternut Squash for approx 1.5 hours, and allow to cool.
  • Cook the Quinoa as per packet instructions, drain, leave to cool.
  • Scoop out the Butternut seeds, discard.
  • Chop up all of the ingredients into bite sized pieces. 
  • Combine well in a mixing bowl.
  • Serve.

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