Super Wholefood Salad

I went up to Manchester to see my Grandma yesterday, which was a 5 hour drive (gahh), which by default meant that for dinner I’d have to make do with service-station food, which I’m never thrilled about, as usually the only restaurants they contain are filled with burgers or greasy fried chicken. This time however, I managed to find a little Marks & Spencer, which have good veggie food, and I saw their ‘Super Wholefood Salad’ and was really intrigued. It was nice, but a little disappointing, as the butternut squash didn’t really have much flavour and the dressing was overpoweringly oily for me. It was a really nice mix of flavours and textures though, and I was really inspired by the idea of having a salad with only ‘superfoods’ like quinoa in it, so I decided to create my own version for dinner tonight – I’ve kept it pretty much the same, but you wouldn’t believe how much of a difference it made that mine was hot rather than cold and packaged; it was absolutely lovely, and I’d definitely make it again!

The original version contained:Β Cous Cous, Butternut Squash, Tenderstem Broccoli, Red Peppers, Tomatoes, Asparagus, Lemon Juice, Spring Onions, Water, Pomegranate Kernals, Pumpkin Seeds, Mustard, Parsley, Garlic, Basil & Black Pepper.

Superfood Salad

Ingredients

50g of quinoa

About a quarter of a small butternut squash

80g of tenderstem broccoli

Half a red pepper

3 cherry tomatoes, halved

Small handful of shredded spinach

One clove of garlic, minced

One tablespoon of pomegranate seeds

One tablespoon of pumpkin seeds

One small handful of blueberries

Lemon juice, black pepper, half a teaspoon of chilli flakes and a teaspoon of olive oil to dress

Method

  1. Cut the squash into small chunks and roast with the sliced red pepper in a 180 degrees Celsius oven for about 40 minutes until tender. Whilst they’re roasting, cook the quinoa in boiling water for about 20 minutes.
  2. Steam the broccoli for 5 minutes until tender.
  3. When everything’s finished cooking, mix the broccoli, squash, pepper, quinoa and the remaining ingredients well, then pour over the dressing.

Serves one

Advertisements

14 thoughts on “Super Wholefood Salad

  1. Pingback: Home-Made Potato Crisps | Emily Cooks Vegan

  2. This looks incredible! I’ve tried the M+S Superfood Salads before and they’re a good standby, but like you I found them slightly disappointing in the flavour stakes, and the dressing was far too oily for my tastes. I much prefer your take on the dressing. Definitely going to have to give this a try!

Tell Me What You Think...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s