The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Salmon, Butternut & Quinoa Salad with Pomegranate
If you think salads are boring, think again. Here you'll flake responsibly-sourced, hot-smoked salmon over a bed of fluffy quinoa, warming cinnamon roasted squash and leafy rocket. Drizzle over a sweet 'n tangy honey orange dressing and top with vibrant pomegranate seeds and crunchy pistachios for the perfect bite.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 160g green beans
- 40g rocket
- 1 handful of fresh coriander
- 2 shallot
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 20g pistachios (Nuts)
- 1 large butternut squash
- 2 orange
- 160g quinoa (quinoa (100%))
- 25g honey
- ½ tsp ground cinnamon
- 2 tbsp red wine vinegar
- 1 pomegranate
Nutritional Information
Calories: 633
Protein: 45g
Carbs: 70g
Fat: 25g
Hot-smoked Salmon, Butternut & Quinoa Salad with Pomegranate
If you think salads are boring, think again. Here you'll flake responsibly-sourced, hot-smoked salmon over a bed of fluffy quinoa, warming cinnamon roasted squash and leafy rocket. Drizzle over a sweet 'n tangy honey orange dressing and top with vibrant pomegranate seeds and crunchy pistachios for the perfect bite.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large mixing bowl & a sieve
Roast the squash & salmon
- Halve the squash lengthways, discard the seeds, and cut into 1/2cm thick wedges
- Place on the lined baking tray and toss with 2 tsp oil, cinnamon, a pinch of salt and pepper
- Roast for 12-15 mins, until starting to soften
Cook the quinoa
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Trim the green beans and cut into 3cm pieces
- Add the green beans for the final 2-3 mins of cooking, then drain together. Return to the pan and set aside
Prep the orange & make the dressing
- Prep the orange & make the dressing
Salad time
- Finely chop the coriander. Peel and cut the orange into 2 cm chunks. Finely slice the shallot. Add it all to the large mixing bowl with the roasted squash, rocket, pomegranate seeds, quinoa and green beans.
- Pour over the vinegar and honey, mix well and season with salt and pepper.
Plate up
- Roughly chop the pistachios.
- Serve the salad into bowls and flake over the hot smoked salmon and garnish with the pistachios
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