The OG Pollen + Grace Salad

Recipe
Written By pollen + grace


Recipe:

ROASTED SQUASH,
BROCCOLI + QUINOA SALAD
WITH AVOCADO MOUSSE

PLANT-BASED | GLUTEN FREE

Total time: 1hr
Serves: 2

INGREDIENTS

  • 1 butternut squash, roasted

  • 1 tbsp extra virgin olive oil

  • 1 tsp Himalayan salt

  • 1 cup cooked black quinoa

  • 1 pack (about 6 stems) tenderstem broccoli

  • 2 large handfuls spinach

  • 1/4 cup pomegranate seeds

  • A handful crushed pistachios

    Avocado mousse:

  • 2 large, ripe avocados

  • 1 heaped tbsp coconut yoghurt

  • Juice of 1 lemon

  • 1 tsp Himalayan salt

METHOD

1. Chop the butternut squash into large wedges. Place on a baking tray, coat in olive oil, maple syrup and salt.  Bake at 180C for 45 mins.

2. Cook the black quinoa in water with a pinch of salt - use a ratio of 1:3 quinoa to water and cook for approx. 20 minutes. Once cooked, pour onto a tray to cool.

3. Blanche the broccoli in a pan of hot water, drain and set aside to cool.

4. Add all the ingredients for the avocado mousse to a blender and blend until smooth (this could also be done with a fork).

5. Remove the butternut squash from the oven and add to a bowl with the spinach, broccoli and quinoa. Mix until combined. Serve topped with a dollop of the avocado mousse and a sprinkle of the pomegranate seeds and pistachios.

pollen + grace
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