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  • Writer's pictureMadelaine

Vegan Butternut Squash and Quinoa Salad

Nothing says autumn quite like pumpkins and squash! They are so versatile - you can use them in soups, stews, curries, salads, and even desserts; and healthy, packed with nutrients and vitamins. Try this Vegan Butternut Squash and Quinoa Salad recipe to welcome autumn. Don't forget to add some black figs for extra flavour and texture and enjoy them while they are still in season. Bon Appétit!

a plate of vegan butternut squash and quinoa  salad, with couple of autumn leaves, figs and grapes on the side

Vegan Butternut Squash and Quinoa Salad

Vegan Butternut Squash and Quinoa Salad
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Prep time: 15 min

Baking time: 50 - 60 min

Total time: 60 - 65 min

Servings: 2


INGREDIENTS · ½ butternut squash · 50 gr quinoa · 1 small tin of chickpeas (240gr), drained and skin removed · 1 tbsp green olive tapenade · 1 tbsp tahini · ½ avocado, diced · 1 small tomato, cubed · 2-3 leaves of iceberg lettuce, shredded · 2 black figs, quartered · thyme

· olive oil, salt & pepper · juice from ½ lime · sesame seeds (optional)

DIRECTIONS 1. Preheat the oven to 200 °C / 180 °C fan/ gas 6. 2. Cut the butternut squash in half and spoon out the seeds. Place it on a baking tray, lined with parchment paper, and brush the flesh with a bit of olive oil. Season it with salt, pepper, and thyme. Place the squash in the oven for 50 – 60 minutes until it is soft and nicely roasted. 3. In the meantime cook the quinoa according to the instructions on the packaging. Strain the quinoa and add it to a bowl along with the avocado, tomato, green olive tapenade, tahini, salt, freshly cracked black pepper, and lime juice. Mix them gently until combined. 4. When the butternut squash is ready, remove from the oven and leave to cool down a little (for a few minutes) before slicing it up. 5. Place the shredded iceberg salad on the plate, spoon the quinoa mixture on the top, add slices of roasted butternut squash, figs, and sprinkle it with sesame seeds. Tip: If you do not have a green olive tapenade, you can use any colour of pitted olives instead.

autumn arrangement consisting two plates of vegan butternut squash and quinoa salad and a large plate with roasted butternut squash, chickpeas, lime slices and black figs. Also autumn leaves on the table with grapes and figs

This Vegan Butternut Squash and Quinoa Salad is the perfect choice when you are looking for a light, wholesome, and delicious meal.

a close up of a plate of vegan butternut squash and quinoa salad, with autumn arrangements on the side containing autumn leaves black figs and grapes

Tip: Leftover squash is perfect as a healthy snack!

close up to a vegan and butternut squash and quinoa salad, with a plate of roasted butternut squash on the side next to a couple of autumn leaves and a black fig

Tip: The skin of the squash is edible too, it provides extra fibre.

top close up photo of the vegan butternut squash and quinoa salad with black fig slices on top

Did you try this recipe?

Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen

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