Ingredients

Balsamic Vinaigrette

• 3 tablespoons extra virgin olive oil
• 3 tablespoons white or traditional balsamic vinegar
• 1 1/2 teaspoons stone-ground mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried basil
• Freshly ground pepper to taste 

Salad

• 2 cups sliced, cooked baby beets
• 1 (5-oz.) container baby arugula
• 1/3 cup halved and thinly sliced red onion
• 1/2 cup 1/4-inch diced Mariani Probiotic Apricots
• 1/4 cup dried Mariani Cranberries
• 2 tablespoons roasted, salted pumpkin seeds

Instructions

Balsamic Vinaigrette

• 1. Heat the oil in a pan over a medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender.
• 2. Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish.

Salad

• 1. Heat the oil in a pan over a medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender.
• 2. Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish.
• 3. Mix the dressing ingredients in a bowl and add to the pan. Sizzle for 2-3 mins, stirring to coat, until reduced.
• Tip: Can't find tamarind paste? Blitz two pitted dates with 2 tbsp rice wine vinegar and use in the same way.