Food warm butternut squash and quinoa salad ingredients 1 butternut squash 100g quinoa Spinach leaves Handful pomegranate seeds 1 tsp coconut oil Cajun spice Chilli powder Ground coriander Turmeric for the dressing Apple cider vinegar Olive oil (I make this in a glass jar and store at room temperature. I shake it up before pouring over my salads.) method Place the quinoa in water and cook as per the instructions. Chop the butternut squash into bite-sized pieces, add a teaspoon of coconut oil and place in the oven at 180C for 10 minutes. Remove from the oven and sprinkle on the spices. Stir through and put back in the oven for another 20 minutes, stirring halfway through. Once the quinoa is cooked, drain and set aside. Put the spinach leaves in a bowl. Toss through the quinoa, pomegranate seeds and spicy squash. Pour over the dressing.