
This hearty vegan salad combines roasted butternut squash, red onions, quinoa, and lentils with a creamy tahini dressing for a satisfying make-ahead meal. Sweet pops of pomegranate, peppery rocket, and toasted pumpkin seeds add color, crunch, and freshness to every bite.
Preheat the oven to 200C/180C fan/gas 6. Spread the butternut squash and red onion wedges on a large baking tray, drizzle with 1 tbsp of the rapeseed oil, and toss to coat. Sprinkle over the smoked paprika, cumin seeds, and thyme, then roast for 30 minutes until the squash is tender and lightly caramelized.
While the vegetables roast, cook the quinoa according to the package instructions. Drain well and let it steam dry for a few minutes so the salad does not become watery.
Add the kale and pumpkin seeds to the roasting tray, toss gently with the hot vegetables, and return to the oven for 10 minutes. The kale should wilt slightly and the seeds should be lightly toasted.
To make the dressing, whisk together the tahini, remaining 1 tbsp rapeseed oil, apple cider vinegar, grated garlic, and 2 tbsp water until smooth. Add a little extra water if needed to loosen the dressing to a drizzleable consistency.
In a large bowl, combine the cooked quinoa with the drained lentils or borlotti beans. Top with the roasted squash mixture, then drizzle over the tahini dressing. Finish with the pomegranate seeds and rocket, and serve warm or at room temperature.
For a milder flavor, use ground cumin instead of cumin seeds. Chickpeas work well in place of lentils or borlotti beans. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the rocket separate if possible so it stays fresh.




