"A wicked superfood salad with quinoa roasted butternut & sweet potato, broccoli, avo & feta."
Superfood Salad
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Prep time 15mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
ingredients
For the Dressing
- 1/4 cup sesame oil
- 2 tablespoons white wine vinegar
- 3 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
ingredients
For the Salad
- 2 tablespoons sunflower oil,
- 1 sweet potato, diced
- 1 cup butternut squash, peeled and diced
- 1/3 cup tricolour quinoa
- 1/2 avocado, sliced
- 4 handfuls spinach, torn
- 1/4 cup flaked almonds
- 1/4 cup cashews, roughly chopped
- 1/4 pack feta
- 2/3 cup water
- Kosher salt and pepper, to taste
- 1/2 broccoli, cut into florets
- cilantro leaves, for garnish
Method
For the Dressing
Step 1
In a small bowl, mix all dressing ingredients together and whisk until well combined.
For the Salad
Step 1
Preheat the oven to 400°F. Add the sweet potato and butternut squash to a baking sheet. Drizzle with sunflower oil, salt and pepper. Roast until soft, about 25 minutes.
Step 2
In the meantime, put the quinoa and water into a saucepan, add salt and bring to the boil. Cook for 20 minutes or until the quinoa is tender.
Step 3
While the sweet potato and butternut roast and the quinoa are cooking, cook the broccoli. Bring a medium pot of water to a boil and assertively salt. Blanch broccoli for 8 minutes, remove from water with a spider and let cool.
Step 4
On another baking tray, spread the nuts. Roast them in the oven until they begin to brown around the edges, 3-5 minutes.
Step 5
Once the quinoa is done, strain into a sieve and rinse in cold water.
Step 6
In a large bowl, toss the roasted vegetables, quinoa, broccoli, spinach, and avocado in a large bowl. Add the dressing to the salad bowl, toss well to combine.
Step 7
Serve salad onto plates and top with crumbled feta, roasted nuts and cilantro leaves.