Nutritious salads - Women's Running

Nutritious salads

Quinoa and Roasted Root Vegetable Salad  

Serves 2

100g quinoa
250g butternut squash, chopped into small chunks
2 beets, peeled and chopped into small chunks
Small handful of coriander, chopped
50g pomegranate seeds
2 tbsp rapeseed oil
1 tsp organic stock bouillon
Chili flakes
Salt and pepper

For the dressing:
1 tbsp tahini
Zest and juice of 1 lemon
2 tsp honey or maple syrup
1 clove of garlic, minced
Salt and pepper

  1. Heat the oven to 200C/180C fan and line a baking tray with parchment. Tip the butternut squash and beet chunks onto the tray, drizzle with 2 tsp olive oil and season well. Add chili. Roast for approximately 30 minutes until tender and a little crispy around the edges.
  2. Meanwhile, cook your quinoa as per packet instructions. Add 1 tsp of vegetable bouillon into the water to give the quinoa some flavour from begin with.
  3. Whilst the quinoa cooks, make your dressing. Put all the ingredients in a small bowl or food processor, add 1 tbsp of water and a pinch of salt. Mix well, taste and add a little more lemon juice or seasoning if needed.
  4. Once the quinoa is cooked, transfer into your serving dish. Drizzle over half of the dressing and mix well. Layer over your roasted butternut squash and beets. Sprinkle over pomegranates and coriander and then pour over the remainder of the dressing.

Red Rice Salad with Cashews & Raisins
This is our family’s favourite salad. The sweet Asian-inspired dressing makes this totally moreish. You can use any rice. Brown rice, wild rice or even black rice work well.

For 1 bowl, serves 6

500g red rice
1 red pepper, cut into small chunks
1 green pepper, cut into small chunks
4 stalks of spring onion, chopped small
250g cashew nuts, roasted
125g raisins

For the dressing:
2 tbsp tahini
3 tbsp sesame oil
Juice of 1 lemon
2 tsp honey or maple syrup
1 clove of garlic, minced
3inch piece of ginger, grated
Salt and pepper

  1. Boil your rice as per packet instructions.
  2. Meanwhile, chop your peppers and spring onion and transfer to a big serving bowl.
  3. Add cashew nuts and raisins.
  4. Make your dressing by mixing all the ingredients in a little jug.
  5. Once the rice is cooked, set aside and let it cool for 10 minutes.
  6. Transfer the warm rice into your spring bowl, mix with your chopped up veggies, nuts and raisins and pour over the dressing.

Dani Binnington is a cook, wellbeing expert and creator of, which is full of family recipes, wellbeing tips and inspiration for a healthy lifestyle.

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