Autumnal Roasted Squash, Spinach and Freekeh Salad with Toasted Pecans, Raisins, Pomegranate seeds and a Date Vinaigrette Dressing
his gorgeous, hearty Autumnal Salad makes a perfect standalone lunch during the week or a side dish if cooking for a crowd at the weekend! Packed with seasonal flavours and colours, it won’t disappoint. To boost the protein count, serve with a poached egg (if vegetarian), a few slices of tempeh (if vegan) or even the leftovers of your Sunday roast chicken!
Serves: 6-10 depending on portion size
Ingredients
2 butternut squash, chopped into 3cm chunks (skin left on, seeds and centre removed)
1 tbsp ground cinnamon
1 tbsp ground cumin
pinch salt and pepper
500g freekeh (or quinoa for a gluten free options)
100g spinach leaves
1 pomegranate, seeds
50g raisins
handful toasted pecans
Dressing:
25g extra virgin olive oil
10g red wine vinegar
1 tsp wholegrain mustard
2 tsp date syrup
1 tsp ground cinnamon
Method
1. Preheat the oven to 200C fan. In a mixing bowl, toss the chopped squash in the olive oil, ground cinnamon, cumin, salt and pepper. Lay out on a large baking tray or two and bake in the oven for 20-25 minutes until softened. Be careful not to overcook it as it will go mushy in the salad.
2. Cook the freekeh according to packet instructions, usually takes about 20-25 minutes in salted boiling water. Use quinoa for gluten free option. Drain and set aside.
3. In a large mixing bowl, add the spinach leaves, freekeh, squash, most of the pomegranate seeds (leaving some for garnish), raisins and toasted pecans.
4. Combine everything well with a wooden spoon and then stir through the dressing making sure everything is thoroughly coated.
5. Serve on a large serving plate sprinkled with the remaining pomegranate seeds.
