Vegan roast spiced squash salad with tahini dressing

Vegan roast spiced squash salad with tahini dressing

Vegan roast spiced squash salad with tahini dressing

By BBC Good Food
40 minutes

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Details
  • Servings:   8
  • Calories:   250
  • Protein:   11g
  •  
  • Fiber:   11g
  • Sugar:   4g
  • Carb Total:   27g
  •  
  • Trans Fat:   1g
  • Saturated:   1g
  • Fat Total:   9g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
Comments
Ingredients
  • 320g diced butternut squash
  • 3 red onions (320g), cut into wedges
  • 2 tbsp rapeseed oil
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • 2 tbsp chopped thyme
  • 125g quinoa
  • ½ x 85g bag kale
  • 2 tbsp pumpkin seeds
  • 2 tbsp tahini
  • 2 tbsp apple cider vinegar
  • 1 garlic clove, finely grated
  • 2 x 400g cans lentils or borlotti beans, very well drained
  • 50g pomegranate seeds
  • 4 generous handfuls of rocket
Instructions

Vegan roast spiced squash salad with tahini dressing serves 8 original recipe by BBC Good Food.

View original preparation instructions

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