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Spiced Roasted Squash and Beets

Spiced Roasted Squash and Beets

with Nutty Quinoa and Feta

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What can we say? This salad is packed, packed, packed with great ingredients. Tender butternut squash and beets tossed with filling grains and fresh greens all finished off with feta and seeds will have you licking the plate!

Tags:Veggie
Allergens:Milk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Butternut Squash, cubes

250 g

Pre-Cooked Beets

56 g

Red Onion, wedges

½ cup

White Quinoa

28 g

Seed Blend

56 g

Spring Mix

2 tsp

Smoked Paprika-Garlic Blend

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

1.25 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Sugar*

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories505 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate77 g
Sugar18 g
Dietary Fiber11 g
Protein13 g
Cholesterol12 mg
Sodium642 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Large Bowl
Whisk
Measuring Spoons
Small Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a medium pot, bring 1 cup water and the broth concentrate to a boil. Cut the beets into 1-inch cubes.

2

On a baking sheet, toss the squash, beets, onions and the smoked paprika-garlic blend with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are golden-brown and tender, 22-24 min.

3

Meanwhile, add the quinoa to the boiling water. Reduce the heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 18-20 min.

4

Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Set aside. Heat a small saucepan over medium heat. Add the seed blend to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the seeds so they don't burn!) Transfer to a plate and set aside.

5

When the quinoa is done, fluff it with a fork. Add the quinoa and spring mix to the large bowl with the dressing and toss to combine.

6

Divide the quinoa mixture between plates and top with the roasted veggies. Sprinkle over the feta and toasted seed blend.