Butternut Squash, Walnut, Quinoa and Kale salad

• This wonderful recipe is vibrant, nutritious, extra healthy and very filling.
• If you want to reduce calories, just skip the vegan mayo.
• You can top it with any vegetables, seeds and nuts of your choice.
• Full of protein and healthy fats.

Organic Quinoa Grain 1kg (Sussex Wholefoods)

1/3 cup of Quinoa (uncooked)

Organic Walnuts 1kg (Sussex Wholefoods)

a handful of Walnuts

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

2tbsp Pumpkin Seeds

Organic Sunflower Seeds 1kg (Sussex Wholefoods)

2tbsp Sunflower Seeds

Organic Dried Cranberries 1kg (Sussex Wholefoods)

2tbsp Cranberries

Organic Yeast Flakes 500g (Sussex Wholefoods)

1tbsp Yeast Flakes

Organic Garlic Powder 100g (Sussex Wholefoods)

1tbsp Garlic Powder

Vegan Mayonnaise, Organic 180g (Mr Organic)

0.5 cup Vegan Mayo

Kalamata PDO Extra Virgin Olive Oil 500ml (Minerva)

2tbsp Olive Oil

Organic Lemon Juice 200ml (Biona)

2tbsp Lemon Juice

Organic Maple Syrup 330g (Meridian)

1tbsp Maple Syrup

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

a pinch of Salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

a pinch of Black Pepper

Other Ingredients

• Fresh kale 200g
• Radishes – a handful
• Butternut squash – one medium-sized
• 2/3 cup of water

Method

1. Preheat the oven to 180°C.
2. Cut your butternut squash into desired pieces and bake until soft/lightly browned.
3. In the meantime, rinse your quinoa with cold water. Place it in the saucepan, add 2/3 cup of water and cook until soft. Leave to cool.
4. Place vegan mayo, 2tbsp olive oil, 2tbsp lemon juice, 1tbsp yeast flakes, 1tbsp garlic powder, 1tbsp maple syrup, a little salt and pepper in a blender and blend until smooth. You can add a little splash of water if your dressing is too thick.
5. Toast sunflower and pumpkin seeds in a dry pan until slightly browned.
6. Chop your kale and remove the toughest pieces. Place it in a big bowl, sprinkle with a little olive oil and lemon juice and massage for 2-3 minutes.
7. Mix quinoa with kale. Top with roasted butternut squash, radishes, onions, toasted seeds, cranberries and walnuts, and sprinkle with dressing.
8. Enjoy!