Brussels Sprouts, Squash and Cranberry Salad
This recipe for Brussels Sprouts, Squash and Cranberry Salad is not like any salad you've had before. It's warm and hearty, filling you up in the colder months.
Servings: 2 people
Ingredients
- 120 g quinoa
- 150 g Brussels sprouts halved if large otherwise left whole
- 0.5 butternut squash cut into cubes
- 4 cloves garlic skins removed but left whole
- 1 tbsp olive oil
- dried cranberries
- pumpkin seeds
- 2 tbsp dill chopped
- 2 tbsp parsley chopped
- 1 lemon juice only
Instructions
- Pre-heat your oven to 200C / 400F / gas mark 6.
- Place the Brussels sprouts, butternut squash and garlic into a roasting tin with the olive oil. Season and toss well before roasting for 30 mins.
- While the Brussels sprouts, butternut squash and garlic are roasting, place the quinoa into a saucepan with 360 ml of water.
- Bring the water to a boil then reduce to a simmer and cook for 20 minutes.
- Once cooked drain off any excess liquid and place to one side before assembling your salad.
- Remove the roasted veggies from the oven.
- Spoon them over the quinoa then top with the cranberries, pumpkin seeds and herbs.
- Drizzle over the lemon juice and toss together.
- Serve while still warm.