Superfood Butternut Squash, Broccoli & Quinoa Salad Recipe by Gordon RamsayJay Gaulard
This vibrant salad combines roasted butternut squash, steamed broccoli, and fluffy quinoa for a nutritious, easy-to-make dish that's both hearty and healthy.
Equipment
- 1 baking tray for roasting squash
Ingredients
Main ingredients
- 1 medium butternut squash peeled and diced
- 2 cups broccoli florets
- 1 cup quinoa rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup feta cheese crumbled
- 2 tablespoons lemon juice
- ¼ cup fresh parsley chopped
Instructions
Instructions
- Preheat the oven to 400°F (200°C) while you prepare the butternut squash. Toss diced squash with olive oil, salt, and pepper, then spread on a baking tray.
- Roast the squash in the oven for about 25 minutes or until tender.
- While squash roasts, bring 2 cups of water to a boil. Add rinsed quinoa, reduce heat, and simmer for 15 minutes.
- Steam broccoli florets for 5–7 minutes until bright green and tender with a bit of bite.
- Combine cooked quinoa, roasted squash, and steamed broccoli in a large bowl.
- Add crumbled feta, lemon juice, and chopped parsley; toss gently to combine.
- Serve the salad warm or at room temperature.
Notes
Serve this salad warm or at room temperature. It pairs well with grilled vegetables or chicken.