Injera and Roasted Squash Salad with Pomegranate

A flavorful and colorful salad combining the unique texture of crumbled injera with sweet roasted squash, tart pomegranate seeds, and a light vinaigrette.

Prep Time

15 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.32/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner•Dessert•Salad

Cuisine:

British

Cooking Style:

Roasting

Mood:

Healthy

Ingredients

Servings

1mediumButternut Squash(Peeled, seeded, and cubed)

£1.75

2piecesInjera(Slightly stale is best)

£1.50

0.5cupPomegranate Seeds

£1.25

3tablespoonsOlive Oil

£0.20

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

1teaspoonDijon Mustard

£0.05

1teaspoonHoney(Optional, for a touch of sweetness)

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£5.30

£1.32 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
3.
Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
4.
While the squash is roasting, tear or crumble the injera into bite-sized pieces.
5.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper to make the vinaigrette.
6.
In a large bowl, combine the roasted squash, crumbled injera, and pomegranate seeds.
7.
Pour the vinaigrette over the salad and toss gently to coat.
8.
Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

365 kcal / 1527 kJ

Carbs

48g

18% of RDA

Fat

18g

26% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

17 g

19% of RDA

Sodium

390 mg

17% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For a richer flavor, toast the crumbled injera in the oven for a few minutes before adding it to the salad.

Add other vegetables like roasted red onions or chickpeas for more substance.

You can substitute another winter squash for the butternut squash, such as acorn or delicata.

If you don't have fresh pomegranate seeds, you can use dried cranberries or another tart fruit.

The salad can be made ahead of time, but add the vinaigrette just before serving to prevent the injera from getting soggy.

Cooking Equipment

Oven

Baking sheet

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Injera and Roasted Squash Salad with Pomegranate

Ingredients

Instructions