PUMPKIN, QUINOA, BROCCOLINI SALAD WITH SPICY GRAPEFRUIT VINAIGRETTE

This Pumpkin, Quinoa & Broccolini Salad is absolutely delicious and so nourishing. The oven does most of the work here, and our spicy grapefruit vinaigrette beautifully compliments the flavors of the roasted vegetables. With 21g of fiber and 13 unique plants, it’s a great one to promote gut health, and it’s also packed with good-for-your-skin ingredients, such as protein (20g), vitamins C, A, E, and zinc. This is definitely one you’ll want to save and add to your meal plan!

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Step 1

Preheat the oven to 200C.

Step 2

Combine the butternut squash, 1/2 tsp olive oil, and 1 tsp cumin. To the baking tray, add the capsicum and red onion, and drizzle with 1/2 tsp olive oil. Bake for 30 minutes.

Step 3

Combine the chickpeas, nutritional yeast, and 1/2 tsp olive oil. Add the broccolini to the baking tray. Drizzle with 1/2 tsp olive oil. Bake for 20 minutes.

Step 4

Whisk or blend the dressing ingredients.

Step 5

In a large bowl, combine the roasted vegetables, baby spinach, quinoa, almonds, feta, basil, and dressing. Adjust salt & pepper to taste, and enjoy!

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