Print
Maple Squash Salad Recipe
A fresh and healthy salad recipe with sweet and zesty salad dressing, a mix of protein sources and healthy fats to keep you satisfied for longer.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 707 kcal
Ingredients
Maple Squash
- 1 medium squash chopped into small cubes
- Few sprays of fry spray
- ¼ tsp harissa seasoning
- Dash of tamari
- ½ tsp maple syrup
Quinoa
- 100 g quinoa
- 300 ml vegetable stock
Vegetables
- 200 g tender stem broccoli chopped into 2 inch strips
- 30 g hazelnuts
- Chilli flakes to taste
- 1 tbsp tamari
- A bed of greens of your choice
Dressing
- 3 tbsp mustard
- 3 tbsp maple syrup
- 1 tbsp olive oil
- ½ tsp chilli powder
- Juice of half a lime
Instructions
-
Add the cubed squash to a roasting dish and toss in the remaining squash ingredients until evenly coated.
-
Place in the oven for 40-45 minutes until fully cooked and starting to crisp slightly around the edges.
-
Mix all of the dressing ingredients in a small dish or bowl, mix thoroughly before serving.
-
After the squash has been in approximately 10 minutes, start to prep the quinoa. Rinse your quinoa, then add it to a saucepan on low heat and lightly toast for 2 minutes or so, add the vegetable stock, cook uncovered until it reaches a slow rolling boil, then cover and cook for approximately 15 minutes until the quinoa is fully cooked and all of the water has evaporated. Set aside, still covered, for 10 minutes.
-
While the quinoa is cooling, prep the vegetables. Add heat a frying pan on medium heat, add a dash of water and the broccoli, cook for 3-4 minutes. Then toss in the chilli flakes and add the hazelnuts, lightly toast for 1-2 minutes, toss in the tamari, leave for a few seconds before removing from the heat.
-
Fluff the quinoa with a fork, then add all of your cooked components to a large salad bowl and toss in the dressing before serving the individual serving sized bowls.