SUPER-FOOD
SQUASH SALAD
A vibrant super-food salad to energize your body
This is a real summer winner. A variety of rainbow colours that works great as a side or a main dish.
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Bring along to any picnic or get together, for extra brownie points among your friends and family!
Serves: 4-6
Preparation time: 1 hour
Difficulty Level: Super easy
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INGREDIENTS:
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FOR THE MEAT DISH
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Roughly 450g/2 bags of mixed leafs (lambs lettuce works especially well)
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200g of feta cheese
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100g of pecans
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2 red capsicum peppers
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3-4 medium sized butternut squash
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100g of dried cranberries or fresh pomegranate
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100g of sunflower seeds
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5 small radishes
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2 limes
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METHOD:
FOR THE ROASTED BUTTERNUT SQUASH​
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Preheat the oven to 200°C/Gas mark 6
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Chop up the squash into small chunks, discarding the skin and the seeds in the middle.
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Put onto a large bowl and lightly drizzle them with canola oil, and season them with salt and pepper.
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Next stir them around and flip them so that they all get coated in the oil.
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Then place them onto a baking tray and leave them to cook for approximately 45 minutes
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Make sure to stir and turn them over every 15 minutes, so they all cook evenly
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Once down, take them out of teh oven and leave them to cool for 15 minutes
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FOR THE SALAD​
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Chop up the red peppers, and feta cheese, into small pieces and add to a large bowl
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Finely slice the radishes and add those too
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Cut the pecans in half and add to the bowl
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Add the remaining ingredients and squeeze the juice of the 2 fresh limes over everything
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Add the butternut squash when its cool enough
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Stir all of the ingredients together
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It couldn't be any simpler!