A healthy and flavorful fall salad combining sweet and hearty components. The Tahini dressing adds a nice creamy and tart touch. A flavor and texture divers eating experience!
Author: Juli [1000lovelythings]
Ingredients for the Salad
1medium butternut squash
salt and pepper
1/2cupdry red quinoa
1cupcrumbled feta cheese
2handful of rocket
Ingredients for the Dressing
1tspbell pepper powder
juice of 1/2 lemon
Preheat the oven to 395°F (200°C)
Cut the butternut squash in cubes and place it on a lined baking tray. Add the oil, bell pepper powder, salt and pepper. Roughly mix the cubes with your hands until everything is covered in oil and spices. Bake in the oven for about 30 min or until soft. Flip them over after 15 min.
Cook the quinoa according to the instructions on the box. Set aside and allow to cool.
Wash the rocket and cut into desired size
Cut the figs into desired size
Give all the ingredients for the dressing into a blender and mix until smooth and creamy. Add a bit little bit more water and blend again to reach a more liquid consistency. This might be necessary depending on the kind of tahini you use.
Give all the ingredients into a big bowl and add the dressing
Keep the salad in an airtight container in the fridge for up to two days