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: 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.
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
- 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.
- Steam the broccoli for 5 minutes until tender.
- When everything’s finished cooking, mix the broccoli, squash, pepper, quinoa and the remaining ingredients well, then pour over the dressing.