Autumn Harvest Salad Bowl
A fresh new addition to our autumn menu, our Autumn Harvest Bowl Salad is packed full of seasonal delights, rounded off with a delicious honeyed-Dijon dressing. A bright and nutritious lunch, perfect for crisp autumn days.
- 200g quinoa
- 400ml vegetable stock
- 45g kale, finely sliced
- 80g dried cranberries
- 25g sliced almonds (gentle roasting is optional)
- 20g shaved parmesan cheese
- Pomegranate seeds and micro-herbs (for garnish)
Pour the quinoa into a sieve and wash well in cold water, before tipping into a saucepan and adding 400ml of vegetable stock with 1 tsp fine sea salt. Simmer for 15 minutes or until the quinoa is cooked through and the stock has been absorbed.
Moving onto the chicken, mix the Cajun seasoning, olive oil and salt and pepper in a small bowl. Slice the chicken breast in half horizontally, before brushing both sides of the chicken with the seasoning mixture. Place on a baking sheet, then bake in the oven for 20-25 minutes until the chicken is cooked through. Once the meat is cooked, slice into strips.
For the butternut squash, mix the olive oil, salt and pepper in a bowl, then spread over both sides of the butternut squash cubes. Place on a baking sheet and bake for 25-30 minutes until tender.
To make the sauce, combine all the ingredients in a blender and blitz until smooth.
It’s time to combine! Mix the kale, cranberries, almonds and parmesan together with a small amount of the sauce, then divide the quinoa between four bowls, top with equal amounts of chicken, butternut squash and kale mixture, before finishing with a generous drizzle of sauce, some micro-herbs and pomegranate seeds.
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