This salad is so full of flavour and texture - you've for the yummy squash pumpkin and the crunchy hazelnuts, along with some fluffy quinoa and lively greens! It's delicious eaten warm in the winter, but it also tastes delicious cold as leftovers the next day!
Ingredients
For the Pumpkin
1 squash pumpkin
2 tbsp coconut oil
1 tbsp zaatar
½ tbsp sumac
¼ tsp nutmeg
½ red onion
2 cloves of garlic
salt + pepper
For the Salad
1 cup (170g / 250 ml) quinoa, soaked for at least 20 minutes
1 cup (140g / 250 ml) hazelnuts
4 handfuls of kale or spinach
½ cup (90g / 125 ml) pomegranate seeds
Dollop of hummus for each plate (optional, but recommended!)
Instructions
Turn on your oven to 200ºC/390ºF.
Peel your squash and chop your into small cubes. You can either peel then chop, or chop then peel - whatever you find easier! Chop your onion into half moons and mince your garlic.
Line a baking tray with unbleached baking paper and add your squash, onions, garlic, coconut oil, and spices. Toss everything together with your hands, making sure everything is nicely coated will the spices and the oil.
Add to the oven and bake for about 20-30 minutes, depending on your oven. Check and toss halfway through.
As soon as you add your pumpkin to the oven, make your quinoa. Since we're already going to get so much flavour from the squash, I've kept the quinoa super simple. Simply drain and rinse, add it to a pan with 1 cup of boiling water, and simmer for 20 minutes until all the water has gone and the quinoa is cooked. Close the lid and let sit for 10 minutes.
For the hazelnuts, heat up a skillet and toss your hazelnuts for 3-5 minutes on dry heat. Keep an eye on them and toss regularly so they don't burn. Once they're nice, crunchy and fragrant but not too brown, set aside.
When the Squash is done, remove from the oven. Uncover the quinoa and fluff it up with a fork. Toss the squash and the quinoa together with the kale, top with the hazelnuts, pomegranate seeds, and hummus if using.
Serve either in individual salad bowls or in a big one where everyone can tuck in!
Notes
DRESSING - Since the pumpkin was so full of flavour and I had hummus with mine, I didn't add any dressing. If you want, this would be amazing with some simple olive oil and apple cider vinegar, or a balsamic, or even some lemon and maple syrup!
QUINOA - I've soaked the quinoa to make it easier to digest, and I highly recommend you do the same!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/roasted-squash-quinoa-toasted-hazelnuts