This salad is perfect when you want something light but oh so flavoursome. It is the perfect mix of sweet and savoury, making it amazing either as a main meal, or served as a side – not to mention it makes great leftovers.
Cook the quinoa according the packet instructions, rinse and leave to cool.
Meanwhile, slice the butternut squash into cubes and the carrot into sticks, toss with olive oil and roast in a pre heated oven for around 45 minutes at 180C-190C (gas mark 4-5).
Slice the radishes and apple into rings and sit in a bowl with the apple cider vinegar. I usually place this in the fridge whilst I continue to prep the salad so the apple stays nice and crunchy.
For the dressing pop the orange juice, peppers (drained), yogurt, seasoning, and a splash of olive oil into a blender and blitz until smooth. Feel free to add a little extra oil if the mixture seems too thick.
Find your favourite large salad bowl, combine the squash, carrots, quinoa and dressing and mix until the dressing is evenly distributed.
Finally top the salad with the apple, radish and pomegranate and crumble on the feta.
For those who like to get the most out of the butternut squash, pop the seeds into a little ramekin, season and pop in the bottom of the oven when you roast your veggies. The seeds are great sprinkled on top of the salad or delicious just on their own.