SQUASH AND POMEGRANATE SALAD
A light, delicious and really nutritious dish. The roasted squash squares are perfectly squishy, the pomegranates sate cravings both for something crunchy and for something sweet and the broccoli, beans and tomatoes just finish it off perfectly as the lime brings out their beautiful flavours.
Provided by ellawoodward
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Slice the squash in half and remove the seeds. Then dice the two halves, place onto a baking tray and drizzle with olive oil, salt and pepper. Bake in a 200°C oven for 15 minutes, until the cubes are soft enough to be pierced with a fork.
- While the squash bakes make the quinoa using 2 cups of boiling water, this should take 15 minutes. After 5 minutes add the broccoli florets and the green beans to the quinoa and allow them to cook together.
- Once the quinoa is no longer crunchy and the squash is perfecty roasted combine them all in a pan, adding the cherry tomatoes and pomegranates at the end.
- For more ideas check out my blog: www.deliciouslyella.com
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