Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Butternut squash & quinoa salad by WW

Butternut squash & quinoa salad

10
10
4
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
1
Difficulty
Easy
A hearty vegetarian salad that can easily be made vegan by leaving out the feta.

Ingredients

Butternut Squash

250 g, cut into wedges

Red onion(s)

½ small, cut into wedges

Calorie controlled cooking spray

4 spray(s)

Quinoa (tricolour), dry

60 g

Light Feta Cheese

30 g

Olive Oil

½ tablespoons

White Wine Vinegar

1 teaspoons

Garlic

¼ clove(s), crushed

Dill, Fresh

1 tablespoons, finely chopped

Parsley, fresh

½ tablespoons, finely chopped

Coriander, fresh

½ tablespoons, finely chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash and onion on a small nonstick baking tray, mist with cooking spray then season well. Roast for 30 minutes, turning once, until cooked through and golden.
  2. Meanwhile, toast the quinoa in a small pan set over a medium heat for 5 minutes, stirring constantly, until dry and fragrant. Stir in 180ml cold water and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, until the liquid is absorbed and the quinoa is tender. Remove from the heat and let stand for 5 minutes, before fluffing up the quinoa with a fork. Transfer to a medium bowl and add the butternut squash and onion.
  3. Make the herb dressing. In a small bowl, combine the oil, vinegar, garlic and herbs, then season to taste. Drizzle the dressing over the quinoa and squash, then gently toss to combine. Transfer to a plate and serve with the feta crumbled over the top.

Notes

Double up the ingredients to make a second portion to enjoy the next day – the salad will keep well in the fridge for up to 2 days.

You might like