sundried tomatoes

Sundried tomatoes and roasted butternut squash salad


Sundried tomatoes and roasted butternut squash can be served as a salad or a side dish. Simply chop the sundried tomatoes, roast the butternut squash & chickpeas and mix with the remaining ingredients.

Prep time: 15min  |  Cooking time: 35min  |  Serves: 2
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500g butternut squash

400g chickpeas

150g cooked black quinoa

30g sundried tomatoes

130g cherry tomatoes

1tbsp olive oil

1tsp cayenne pepper

2tbsp fresh basil



Preheat the oven to 200 ° C degrees.

On the  medium tray mix chopped butternut squash, olive oil, cayenne pepper and salt. Roast for approx. 15 minutes, then add the chickpeas and roast for additional 15 – 20 minutes.

In the small saucepan cook quinoa as per cooking instructions on the packaging (usually approx. 20 – 25 minutes). Drain well and leave it to cool.

In the medium bowl add chopped sundried tomatoes, cherry tomatoes, chopped basil, quinoa and butternut squash. Mix all ingredients well, garnish with fresh basil leaves.


Nutritional Estimates Per Serving

Calories: 454

Total fat: 9g

Total carbs: 75g

Fiber: 16g

Protein: 18g