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Updated: Jan 30


  • The Charbell

  • 1 small butternut squash, peeled, seeded, and cubed

  • 1 cup quinoa, rinsed (can be pre-cooked)

  • 2 cups kale, chopped

  • 1 cup cooked black beans (canned)

  • 1/2 cup cherry tomatoes, chopped

  • 1/2 red onion, diced

  • 1 cup red cabbage, shredded

  • 1 cucumber, diced

  • 1/2 cup hummus 

  • 3 tablespoons olive oil

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • OPTIONAL: Pomegrante seeds and grains


  1. Preheat the oven to 200°C.

  2. In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, paprika, salt, and pepper. Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and slightly caramelised. Be sure to toss the squash halfway through to ensure even cooking.

  3. While the butternut squash is roasting, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool.

  4. In a large salad bowl, combine quinoa, cherry tomatoes, red onion, red cabbage, cucumber and the remaining tablespoon of olive oil.

  5. Lightly steam the kale for 2 minutes until vibrant green in colour and let cool, should still remain crisp.

  6. Add to your serving bowl add the quinoa mix, cooked black beans and kale to the salad bowl creating mounds for each element in its own section.

  7. Once the butternut squash is done roasting, let it cool slightly before adding it to the salad.

  8. Add the cup of hummus to the salad.

  9. Add healthy dollops of The Charbell bringing this hearty salad together also garnishing with pomegrante and grains.

  10. Enjoy immediately. This salad can also be refrigerated and enjoyed cold the next day. 

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