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Warm Roasted Vegetable Salad

A comforting warm salad bursting with seasonal flavors, combining butternut squash, tart apples, and earthy onions, topped with a homemade vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 500 grams butternut squash, peeled and seeds removed, cut into 1 cm cubes Choose a firm squash for the best flavor.
  • 1 large tart apple, cored and thinly sliced (Granny Smith works beautifully!) Choose a tart variety for best contrast.
  • 4 small red onions, quartered Pick heavy onions for their size.
  • 3 whole cloves of garlic, skin on For a mellow garlic flavor.
  • 2 tablespoons olive oil Use a high-quality extra virgin olive oil.
  • 2 teaspoons cumin Adds depth; feel free to swap for smoked paprika.
  • 1 teaspoon cinnamon For warmth.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional) For a kick.
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cardamom Subtly enhances flavor complexity.
  • 110 grams quinoa Tri-color quinoa adds a visual pop.
  • 250 ml water
  • 1 teaspoon sea salt (for cooking quinoa)
  • 50 ml olive oil (for vinaigrette)
  • 2-3 tablespoons apple cider vinegar or white wine vinegar
  • 1/4 teaspoon sea salt (for vinaigrette)
  • 1/4 teaspoon pepper (for vinaigrette)
  • 1/4 cup pomegranate seeds For a burst of sweetness.
  • small handful parsley leaves For garnish.

Method
 

Preparation
  1. Preheat your oven to 190 degrees C (350 degrees F).
  2. Cut the butternut squash into approximately 1 cm cubes. Place the squash, apple slices, quartered onions, and whole garlic cloves in a large casserole dish or baking sheet.
  3. Drizzle the olive oil over the veggies and sprinkle with cumin, cinnamon, black pepper, cayenne, sea salt, and cardamom. Toss well until coated.
Cooking
  1. Place the dish in the oven and roast for 25-30 minutes.
  2. While the vegetables are roasting, combine quinoa with water and 1 teaspoon sea salt in a medium pot. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes.
  3. Remove the garlic from the oven, let it cool slightly, then squeeze the roasted garlic into a small bowl. Whisk in olive oil, vinegar, sea salt, and pepper.
Plating
  1. Once the veggies and quinoa are ready, arrange the quinoa on a platter or individual plates. Top with roasted vegetables, drizzle the vinaigrette over, and sprinkle with pomegranate seeds and parsley.
  2. Serve warm, or at room temperature.

Notes

For the best results, ensure your olive oil and other ingredients are at room temperature. Leftovers can be stored in an airtight container in the fridge for up to 4 days.