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Chilli Roasted Butternut and Quinoa Salad

Chilli Roasted Butternut and Quinoa Salad

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A nutrient-dense, filling salad made with butternut, quinoa, pumpkin seeds, pomegranate seeds, lemon juice and parsley.

Preparation time


500 g butternut squash cut into chunks
30 ml olive oil
1 tbsp Robertsons Masterblends Rustic Garlic & Herb
1 tsp Robertsons Crushed Chillies
1/2 tsp salt
1 cup quinoa uncooked
2 cups vegetable stock
30 g pumpkin seeds
30 g fresh pomegranate seeds
10 g fresh parsley chopped
2 tbsp olives
squeeze of lemon juice
salt and pepper to season

Preparation method

Preheat the oven to 200 degrees Celsius.
Place the butternut in a bowl, sprinkle with the Robertsons Rustic Garlic & Herb, Crushed Chillies and 1 tbsp olive oil and mix to coat.
Place on a baking sheet, drizzle with the remaining olive oil and roast for 40 minutes until cooked and starting to caramelize.
While the butternut is roasting, cook the quinoa as per the packet instructions, using the vegetable stock in place of water.
Once cooked and cooled down to room temperature, place the cooked butternut and quinoa in a bowl and toss with the pumpkin seeds, pomegranate seeds, fresh parsley, olive oil and lemon juice, then season to taste.

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