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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
Level
Easy
Yields
4 servings
Cost
£1.32
Ingredients
Servings
4
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
The Method
- 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
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Nutrition Information
Nutrition per serving (350g)
365 kcal / 1527 kJ
Carbs
48g
18% of RDA
Fat
18g
26% of RDA
Protein
7g
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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