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Ingredients:
-
200gbutternut squash
-
60gquinoa
-
50gspinach
-
30gfeta cheese
-
20gwalnut
-
30mlorange juice
-
10mlolive oil
-
1lemon zest
-
1itemegg
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
- Preheat oven to 200°C.
- Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for about 25 minutes until tender.
- Cook quinoa according to package instructions, then let it cool.
- In a large bowl, combine roasted squash, cooked quinoa, spinach, crumbled feta, and chopped walnuts.
- In a small bowl, whisk together orange juice, olive oil, and lemon zest to make the dressing.
- Toss the salad with the dressing until well combined.
- Garnish with additional lemon zest if desired and serve.
| Nutrition | Per Serving 451 g | Per 100g |
|---|---|---|
| Energy | 563.2 kcal | 125 kcal |
| Protein | 25.9 g | 5.7 g |
| Fibre | 8.2 g | 1.8 g |
| Salt | 1.4 g | 0.3 g |
| Sugar | 8.5 g | 1.9 g |
| Carbohydrates | 46.1 g | 10.2 g |
| Fat | 36.6 g | 8.1 g |
| Environmental | Per Serving 451 g | Per 100g |
|---|---|---|
| CO2 | 3.1 kg | 0.7 kg |
| Water | 4.2 l | 0.9 l |
-
200gbutternut squash
-
60gquinoa
-
50gspinach
-
30gfeta cheese
-
20gwalnut
-
30mlorange juice
-
10mlolive oil
-
1lemon zest
-
1itemegg
Preheat oven to 200°C.
Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.
Spread on a baking sheet and roast for about 25 minutes until tender.
Cook quinoa according to package instructions, then let it cool.
In a large bowl, combine roasted squash, cooked quinoa, spinach, crumbled feta, and chopped walnuts.
In a small bowl, whisk together orange juice, olive oil, and lemon zest to make the dressing.
Toss the salad with the dressing until well combined.
Garnish with additional lemon zest if desired and serve.