This is a really simple salad that’s perfect for autumn. It’s zingy and colourful and yet pretty filling for a so-called salad. It’s certainly more than the sum of its parts. I find the sweet and sour tang of pomegranate molasses finishes it off perfectly. You could serve as one of several salads, or as a main dish accompanied by some rocket or other greenery, or just by itself. The leftovers make a pretty good packed lunch, too.
Quinoa, Roast Butternut Squash and Feta Salad
1 medium butternut squash
juice of 1 lemon
a handful of fresh coriander, stalks and leaves, finely chopped
pumpkin seeds to sprinkle on top
salt and pepper to taste
pomegranate molasses (optional)
Peel the butternut squash and cut it lengthways into quarters. Scoop out the seeds, brush with olive oil, season and roast for about 35 to 45 mins, until it looks nice and caramelised on top and is soft enough to cut through easily with a knife. When cool enough to handle, chop into small cubes, about 2cm.
Cook the quinoa according to instructions.When it’s cooled slightly, add a glug of olive oil, the lemon juice, and stir the butternut chunks and chopped coriander through it. Add salt and pepper to taste, spoon it into your serving dish and sprinkle the crumbled feta over the top. Scatter some pumpkin seeds and, if you like, drizzle 1-2 tablespoons of pomegranate molasses over the salad just before serving.
Best served warm.