Sweet chilli onion squash with quinoa and kale

40 minutes


For the salad

  • 3 small to medium onion squash, approx. 1kg prepped weight
  • 20g of olive oil
  • 20g of maple syrup
  • 8g of flaky sea salt
  • 1 tsp vegetable bouillon powder
  • 120g of quinoa
  • 200g of kale, tough central stalk removed

Ginger and chilli dressing

  • 30g of fresh ginger, peeled and grated
  • 2 red chillies, finely sliced
  • 1 garlic clove, finely crushed
  • 40g of maple syrup, or 20g light brown sugar
  • 40g of red wine vinegar
  • 20g of water
  • 20g of olive oil, or sesame oil

To serve

  • almonds, toasted and coarsely chopped


To make the dressing, combine all the ingredients (except the oil) in a small saucepan. Bring to a simmer for 1 minute, then turn off the heat and add the oil. Allow the flavours to infuse while you make the salad
Preheat the oven to 200°C/gas mark 6, ensuring there's an oven rack positioned at the top of the oven. Line a baking tray with parchment paper
Wash the squash well but don’t peel. Cut each squash into 8 half moons, or more if they are large. Toss with the olive oil, maple syrup and sea salt
Roast in the preheated oven for 20–30 minutes; check the texture and when suitably soft, turn on the grill for a final 5 minutes to achieve a lovely blistered texture on the skin and some charring on the edges
Meanwhile, bring a large pan of water to the boil. Add the bouillon powder and whisk well to dissolve. Tip in the quinoa, whisk well and cook for 14 minutes, stirring from time to time
Chop or tear the kale leaves into smaller pieces. Place in a large colander or sieve and sit over the sink. Boil the kettle and pour the water over the kale to wilt
Once the quinoa is cooked, pour this over the kale too
Return the quinoa and kale to the dry pan and allow the steam of billow off well to avoid a soggy salad. Season with sea salt
Pour the dressing over the quinoa and kale while still warm and mix very well
In your chosen salad bowl, layer the quinoa and kale mix with the roasted squash. Finish with some toasted and chopped almonds and an extra drizzle of olive oil or sesame oil. Serve warm