Empty My Fridge
Feel Good Foodie
Ingredients
- Butternut squash1
- Olive oil5 tbsp
- Salt1 tsp
- Black pepper½ tsp
- Kale4 cups
- Quinoa · cooked½ cups
- Pomegranate¼ cups
- Feta cheese¼ cups
- Red wine vinegar3 tbsp
- Honey1 tbsp
- Dijon mustard1 tsp
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Spread the cubed butternut squash on the sheet, drizzle with olive oil, season with salt and black pepper, and toss to coat.
- Roast in an even layer for 30–35 minutes, until softened and beginning to caramelise. Let cool while you prepare the rest.
- In a large bowl, whisk together the red wine vinegar, olive oil, honey, dijon mustard, salt and black pepper.
- Lay the chopped kale on top of the dressing and massage it in with your hands until softened.
- Add the cooked quinoa and cooled squash, then toss gently to combine.
- Scatter the pomegranate arils and crumbled feta on top and serve at room temperature, or chill in the fridge.
Summarized from Feelgoodfoodie's video. Watch it for the details.
Cook with what's in your fridge
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