Jewelled Butternut Squash and Red Onion Salad - Try this yummy salad as a side to a meat dish or as a healthy main dish. Serve with crackers for a snack, pitta bread for a main or on its own as a side!
This post is sponsored by The Laughing Cow and I used their Light Cheese Spread on those crackers before I piled it with that amazing salad.
Hey guys! I know its been a few days buy Im back for a bit before the Christmas break.
Onto the salad..I will not tell you stories of how I make this salad once a week and my family and friends love it because truth be told, the people in my life don't like butternut squash so I tend to make myself a little and make them something else! Nothing more annoying then making 2 meals for lunch even if they are quick and easy!
This is a really gorgeous combination of flavours, and I think of it as quite a classic salad for this time of year. I read a lot about middle eastern food because I love it so much and this is something that I put together specifically when I felt like I wanted a healthy vegetarian meal with middle eastern flavours. It works reallllly well with the cheese in this recipe and is perfect with crackers.
The roasted squash is sweet and juicy, the cheese adds a creaminess, the pine nuts add an almost creamy earthy crunch, the onion adds a mild sweet flavour, the quinoa adds bulk and the pomegranate adds colour!
I know pine nuts like any nuts are quite pricy. You can substitute it with other nuts like cashews or walnuts which are both cheaper but give them a little toast in a dry pan first. You can also buy broken nuts.. which I do regularly because I make alot of nut based recipes on the blog and money doesn't grow on trees. ????
I usually serve this salad at room temperature but it’s delicious warm too. This is a great meatless Monday salad and one I think you will throughly enjoy!
Jewelled Butternut Squash and Red Onion Salad
Ingredients
- 1 Medium Butternut squash cut into 4-5 cm cubes peeled and cut into 4-5 cm cubes
- 2 Medium Red Onions peeled and sliced into wedges
- 2 tbsp Olive Oil
- 1 Pinch Cumin
- 1 teaspoon Fresh Thyme cut finely
- 1 teaspoon Sumac
- 1 teaspoon Sesame Seeds toasted
- 1 clove Garlic crushed
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Pomegranate Arils
- 3 tbsp Combined Pine Nuts, Pumpkin Seeds and Sunflower Seeds Dry toasted in pan
- Crackers
- Laughing Cow Light Cheese Triangles
Instructions
- Preheat oven to Gas Mark 6, 200 C.
- Line a tray with greaseproof paper (Optional).
- Add the squash, red onions, olive oil, cumin, thyme, garlic, sumac, sesame seeds, salt and pepper on the tray and mix through with your hands until combined.
- Roast in the oven for 20 minutes or until done but not mush!
- Top with the Pine nut mix and Pomegranate.
- Spread the cheese over the crackers and top with the salad.
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