This is a delicious salad inspired by warm middle eastern flavours. Quinoa, butternut squash and toasted almonds are lightly tossed in a zesty sumac dressing, creating a flavourful dish that is filling enough to be served as a vegan main meal.
With summer slowly drawing to a close and the weather turning milder and wetter, I felt inspired to create a salad reminiscent of warmer climates. I wanted something warm and wholesome, that would (somewhat masochistically) remind me of being elsewhere; exploring new towns and cities and tasting new cuisines. Creating new foreign dishes helps momentarily take me away from the reality of being stuck in Britain amid social distancing and our notoriously unpredictable weather.
The spice
Sumac is a spice made from the ground berries of the sumac flower. It is commonly used in middle eastern cuisine to vamp up anything from fattoush salads to grilled aubergine and koftas. It has a tart, acidic flavour with only a little dusting needed to brighten up a dish. It has slowly gained popularity here in the UK with new restaurants opening and increased exposure from the likes of Ottolenghi. I particularly appreciate middle eastern food for its creative use of pulses and vegetables. It makes it a blessing to eat out as many of the dishes are naturally vegan and vegetarian.
The grain
Which leads me back to the salad. The butternut squash is marinated in cumin and olive oil, then roasted until tender and just beginning to caramelise. The cumin adds a wonderful deep aroma and an earthy warm quality to the salad. I’ve used quinoa add some bulk and impart a mild nutty taste. Being high in protein and providing all 9 essential amino acids, quinoa is a highly nutritious grain. The quinoa, chunks of creamy butternut, and healthy fats from the almonds and olive oil help to make a salad that is certainly filling (this is no rabbit food folks!). I like to think of this salad as the quadruple-threat, combining the four elements that make up a well rounded dish – salt, fat, acid and heat.
To finish
Scatter over toasted flaked almonds and the zesty sumac dressing and you have a salad that is satisfying and deeply flavourful. Being inspired by sunnier climes, I like to eat this salad freshly made and still warm, but it tastes just as good eaten cold the following day.
More seasonal summer recipes
Roasted asparagus and chickpea traybake
Roasted butternut squash and quinoa salad
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Roasted butternut squash and quinoa salad
Ingredients
- 1 butternut squash weighing approximately 1kg
- 2 teaspoons cumin
- 2 tablespoons olive oil plus an extra teaspoon
- 1 red onion
- 100 g quinoa
- 1 tablespoon lemon juice
- Salt and pepper
- 1.5 teaspoons sumac
- 25 g flaked almonds
- Fresh coriander a small handful, roughly chopped
Instructions
- Pre heat the oven to 200°C/ fan 180°C / gas 6 and line two baking trays with foil.
- Start by preparing the butternut squash. Rinse well, then peel and chop into small cubes. Add the butternut, cumin and 1 tablespoon of oil to a large bowl. Mix the ingredients with your hands to ensure the butternut is well coated. Spread out onto the first baking tray.
- Cut the onion into wedges, then use your hands to separate these into smaller segments. Spread onto the second tray and drizzle over a teaspoon of olive oil. Place both trays in the oven.
- Meanwhile make a start on the quinoa by rinsing it well in cold water. Add to a saucepan and fill with 400mls of boiling water. Bring the water to a boil, then cover and reduce the heat to a simmer. Cook for 20 minutes, draining any excess water. Remove from the heat and allow to rest, still covered, for 10 minutes.
- Remove the onions after 20 minutes, to ensure they don’t burn and then remove the tray with butternut after 30-35 minutes.
- In a jug mix the lemon juice, 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- Add the butternut, onions, quinoa and olive oil dressing to a large serving bowl. Finish by adding the sumac and toasted flaked almonds and stir to combine. Top with the freshly chopped coriander.