It’s Freezing cold here in Philly! The city’s covered in snow and school even got cancelled because of the harsh weather forecast. At lunch time, I found myself searching through my pantry, as going grocery shopping was not an option. I couldn’t even imagine braving the snow storm and the cold. This salad came together beautifully and really lifted my spirits up. It’s pretty, full of colors and flavors, and the lemon-dijon dressing really steals the show! Though it requires a bit of prep time, it’s nothing too complicated. My technique is actually to roast a bunch of veggies on the weekends when I have more time, and store them in my fridge for the week. That way, I can always grab them and add them to all my dishes in minutes. Bon Appétit!
Prep Time: 40 min from scratch or 10 min with pre-roasted veggies.
- 1/4 cauliflower head, cut in small florets
- 1 cup diced butternut squash
- 1/4 cup cooked quinoa
- crumbled feta cheese
- a bunch of pomegranate seeds (optional)
- salt, pepper to taste
Lemon Dijon Dressing:
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp plain yogurt
- 1 pinch of cumin and turmeric
- salt, pepper, and a bit of sriracha (optional)
- If you haven’t done so already, roast the cauliflower and butternut squash with olive oil and salt, at 400°F, for about 30 minutes in the oven.
- Meanwhile, cook the 1/4 cup of dried quinoa in a pot with about 1/2 cup of water.
- Start to make the dressing by mixing the mustard with the lemon juice. Then add the olive oil, the yogurt, and the spices to taste, while you’re still mixing.
- When the quinoa is cooked (about 20 minutes) set aside to let it cool until the veggies are roasted.
- In a bowl, put the quinoa, roasted veggies, pomegranate seeds and crumbled feta. Drizzle with the lemon dijon dressing, toss gently, and enjoy!
TIP: I like to mix the dressing with the quinoa first and then add the veggies, but that’s totally up to you!