Butternut squash, chorizo and quinoa salad recipe
Salads aren't just for summer. This dish is bursting with flavour and is a lovely option for an autumnal lunch. Roasted butternut squash's sweet, nutty taste is great when matched with lightly spicy chorizo. The mustardy, vinegary dressing is a treat, too.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 725 calories / serving
- Dairy-free
Ingredients
- 1kg (2lb) butternut squash, peeled, deseeded and sliced
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 30g sage, half chopped
- 440g Tesco Finest Piccolo tomatoes, halved
- 300g (10oz) quinoa
- 225g (7½oz) chorizo, peeled and chopped
- 30g (1oz) sunflower seeds
For the dressing
- 2tsp grainy mustard
- 3tbsp red wine vinegar
- 125ml (4fl oz) extra-virgin olive oil
Each serving contains
- Energy
- 3130kJ 725.0kcal
- Fat
- 51g
- Saturates
- 11g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 48.0gProtein 22.9gFibre 2.6g
Method
- Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Mix the butternut squash in a bowl with 2 tablespoons of oil, the garlic and the chopped sage. Season and tip onto a roasting tray. Cook for 25 minutes until tender. Put the tomatoes on another tray, season and cook in the oven for about 10 minutes, until just soft.
- For the dressing, whisk the mustard, vinegar, and the oil. Season and set aside.
- Put the quinoa in a pan with plenty of water, bring to the boil, and simmer for 7-8 minutes until al dente. Drain and set aside.
- Fry the chorizo for 3-4 minutes until crispy. Remove and strain the fat if desired. Heat the remaining oil in a pan and fry the whole sage leaves for 2-3 minutes until crisped up. Transfer onto kitchen paper.
- To serve, mix the butternut squash, tomatoes and chorizo into the quinoa, sprinkle with sunflower seeds, drizzle with dressing and top with the crisp sage leaves.
- See more Butternut squash recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.