Roast Squash & Pomegranate Salad with Pickled Onions & Goats Cheese

This recipe is the perfect remedy to bridge the gap between your summer and autumn eating habits, with fresh and zingy pickled onions, fresh pomegrana...This recipe is the perfect remedy to bridge the gap between your summer and autumn eating habits, with fresh and zingy pickled onions, fresh pomegranate and creamy roast squash. We've loaded this salad with anti-inflammatory broccoli and fibre rich puy lentils to ensure this is a perfect all rounder. Read more This recipe is the perfect remedy to bridge the gap between your summer and autumn eating habits, with fresh and zingy pickled onions, fresh pomegranate and creamy roast squash. We've loaded this salad with anti-inflammatory broccoli and fibre rich puy lentils to ensure this is a perfect all rounder. This recipe is the perfect remedy to bridge the gap between your summer and autumn eating habits, with fresh and zingy pickled onions, fresh pomegranate and creamy roast squash. We've loaded this salad with anti-inflammatory broccoli and fibre rich puy lentils to ensure this is a perfect all rounder.

Overview Ingredients Method

Prep time

15 mins

Cook time

30 mins

FREEZER FRIENDLY

SHELF LIFE

2 days

Why is this healthy?

Diet

Vegetarian Pescatarian

ALTERNATIVELY

Vegan

Contains

Dairy

Why is this healthy?

NUTRITION PER SERVING (Read more)

30g

Protein

733kcal

Calories

38g

Total Fat

76g

Carbs

28g

Sugars

20g

Fibre

Protein: 30g; Calories: 733kcal; Total Fat: 38g; Carbs: 76g; Sugars: 28g; Fibre: 20g; Calcium: 375mg (29%); Iron: 11mg (61%); Magnesium: 195mg (46%); Potassium: 2339mg (50%); Sodium: 147mg (6%); Vitamin B1: 1mg (83%); Vitamin B12: 0.1mcg (4%); Vitamin D: 0.1mcg (1%); Vitamin E: 10.8mg (72%); Vitamin B9: 346mcg (87%); Vitamin A: 1394mcg (155%); Vitamin C: 207mg (230%); Zinc: 4.2mg (38%); Vitamin K: 392mcg (327%); Copper: 1.2mg (133%); Vitamin B2: 0.7mg (54%); Vitamin B3: 5.7mg (36%); Vitamin B6: 1.2mg (71%); Phosphorus: 545mg (44%)

Why is this healthy?

Diet

Vegetarian Pescatarian

ALTERNATIVELY

Vegan

Contains

Dairy

Ingredients

Serves 2

puy lentils (dried)

broccoli

cut into 2cm florets

butternut squash

peeled and diced into 2cm pieces

olive oil

red onion

halved and finely sliced

red wine vinegar

lemon

juiced

honey

rocket leaves

Swaps: chicory, radicchio, watercress

goat’s cheese

Swaps: feta cheese, mozzarella cheese, ricotta cheese

crumbled into pieces

pomegranate (seeds)

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Method

Gather your ingredients and preheat the oven to 220°C or 200°C fan.

Get your lentils on to boil, they will take around 30 minutes. In the last 5 minutes of cooking, add the broccoli, then once cooked, drain and rinse under cold water.

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Roast Squash & Pomegranate Salad with Pickled Onions & Goats Cheese

Ingredients

Method

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