Roasted butternut squash and sweet potato salad with quinoa, avocado and lime


serve 4-6 as a main or up to 12 as a side

1 medium sized butternut squash, peeled and cut into cubes
1 sweet potato, scrubbed or peeled and cubed
2 small or 1 large red onion, halved and cut into 8-10wedges
1/2 cup dry quinoa
Greens for the amount of people you are serving. roughly 1-2 cups per person,
In the photo is a combination of chopped spinach, purslane, and arugula. Baby kale or a chiffonade of curly or lanciato would also be great options.
1 avocado (or 1/4 avocado person)
3 cloves of garlic, peeled and smashed with the flat edge of your kitchen knife
a few generous handfuls of sunflower seeds
a handful of basil (chopped)
a handful of flat parsley (chopped)
3-4 scallions chopped white and light green parts only
2 limes
olive oil
pink salt or a good flaky salt, like Maldon
pepper to taste

To make:

1. preheat the oven to 400F/220C degrees
2. toss the squash, sweet potato, red onion and smashed garlic in light coating of olive oil and season with pepper
3. spread everything onto roasting pan in a single layer and bake for about 35 minutes, checking once at the halfway mark to stir and shuffle the veg around
4. while the veggies are roasting, cook the quinoa according to the package instructions
5. wash and chop the greens, if you are using kale I recommend squeezing the juice from 1/2 a lime over the kale and massage gently to soften the leaves, otherwise for other salad greens I recommend waiting on the citrus until you are ready to serve, as it can make the leaves wilty.
6. once the veggies and quinoa are done cooking fold the quinoa into the roasting pan to season the grains and soak up the extra oil
7. spoon the quinoa and vegetables onto your salad greens, top with sliced avocado, garnish with scallion, herbs, and sunflower seeds
8. squeeze the juice of one lime over the salad with a few turns olive oil, and season with salt and pepper
9. slice the remaining lime into wedges for serving
10. Enjoy!

Caroline McConnaughey