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Butternut squash, chorizo and quinoa salad recipe

Butternut squash, chorizo and quinoa salad recipe

6 ratings

See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 725 calories / serving
  • Dairy-free


  • 1kg (2lb) butternut squash, peeled, deseeded and sliced
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 30g sage, half chopped
  • 440g Tesco Finest Piccolo tomatoes, halved
  • 300g (10oz) quinoa
  • 225g (7½oz) chorizo, peeled and chopped
  • 30g (1oz) sunflower seeds

For the dressing

  • 2tsp grainy mustard
  • 3tbsp red wine vinegar
  • 125ml (4fl oz) extra-virgin olive oil
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    51g 72%
  • Saturates

    11g 54%
  • Sugars

    10g 12%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 48g Protein 22.9g Fibre 2.6g


  1. Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Mix the butternut squash in a bowl with 2 tablespoons of oil, the garlic and the chopped sage. Season and tip onto a roasting tray. Cook for 25 minutes until tender. Put the tomatoes on another tray, season and cook in the oven for about 10 minutes, until just soft.
  2. For the dressing, whisk the mustard, vinegar, and the oil. Season and set aside.
  3. Put the quinoa in a pan with plenty of water, bring to the boil, and simmer for 7-8 minutes until al dente. Drain and set aside.
  4. Fry the chorizo for 3-4 minutes until crispy. Remove and strain the fat if desired. Heat the remaining oil in a pan and fry the whole sage leaves for 2-3 minutes until crisped up. Transfer onto kitchen paper.
  5. To serve, mix the butternut squash, tomatoes and chorizo into the quinoa, sprinkle with sunflower seeds, drizzle with dressing and top with the crisp sage leaves.

See more Butternut squash recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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