Winter Roasted Vegetable & Quinoa Salad

Sweet roasted butternut squash, caramelised red onion and Merchant Gourmet Quinoa come together in this vibrant winter salad. Finished with pomegranate seeds, tart cranberries and crunchy walnuts, it's a colourful, texture-packed dish that's perfect for make-ahead lunches or easy seasonal suppers.

Written by Merchant Gourmet
30 minutes Serves 4 Beginner
Winter Roasted Vegetable & Quinoa Salad
Ingredients
  • 1 large butternut squash, peeled and cut into bite-sized cubes
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • 1½ tsp sea salt
  • ½ tsp black pepper
  • 1 pack spinach or kale
  • 2 pouches Merchant Gourmet Red & White Quinoa
  • A handful of dried cranberries
  • A handful of pomegranate seeds
  • A handful of walnuts, roughly chopped
  • 2 tbsp balsamic vinegar

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Red & White Quinoa
Red & White Quinoa
250G
  1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6 and line a large baking tray with parchment paper.
  2. Place the butternut squash and red onion on the tray. Drizzle with the vegetable oil, season with the sea salt and black pepper, and toss to coat evenly.
  3. Roast for 25–30 minutes until the squash is tender and lightly caramelised.
  4. Meanwhile, place the spinach or kale into a large serving bowl.
  5. Heat the Merchant Gourmet Quinoa according to the pack instructions, then add to the bowl with the greens.
  6. Add the roasted vegetables and drizzle over the balsamic vinegar. Toss gently to combine.
  7. Scatter over the cranberries, pomegranate seeds and walnuts before serving.

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