I love warm salads – healthy yet they feel substantial and filling. This is a delicious tangy salad – roasting the butternut squash creates a wonderful sweet caramelised flavour. The salad is drizzled with a refreshing tangy dressing that is equally delicious poured over steamed veggies too. Topped with protein this is a fabulous simple meal.
Difficulty –Â Easy
Time – 30-40 minutes cooking time
Serves –Â 4
Butternut squash is packed with vitamins including vitamin A (beta carotene), vitamin C and B vitamins. It is also an excellent source of potassium which helps maintain healthy blood pressure. A wonderful skin and hair food – beta carotene and vitamin C help maintain healthy collagen.
Instead of butternut squash try a selection of root vegetables – carrots, parsnip and beetroot would be delicious in this recipe. For other butternut squash recipes try roasted butternut squash and chickpea spread or butternut squash and ginger soup
Serves 4
600g butternut squash, peeled and cut into chunks (2cm)
2tbsp olive oil
1tsp sea salt
Black pepper
2 garlic cloves crushed
3tbsp raspberry vinegar or sherry vinegar
2tsp maple syrup
1 red onion diced
pinch of chilli flakes
30g dried cherries or raisins
2tbsp chopped fresh mint
200g mixed salad leaves
150g feta cheese, crumbled, shredded cooked chicken or tofu cubes pan fried
30g toasted cashew nuts
Nutrition per serving 290kcal, Fat 16g, Carbohydrates 23.6g, Protein 10.2g
Â
