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Daylight savings time starts this weekend! Spring starts soon! It’s still winter though. Here’s a salad that transitions from one season to another: winter squash with spring greens. And a few other things. Add some bread and it’s lunch. Or, a light first course for dinner. Recipe in the profile and on my blog. #squashsalad #butternutsquashsalad #butternutsquash #springgreens #fetacheesesalad https://www.instagram.com/p/CMUvmhaLyqf/?igshid=1xj0o90ro0qo4
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A salad that is good for you, filling, and full of fall flavors. Butternut squash that has been roasted and dried cranberries that have been swollen go very well with pecans and goat cheese. To tie it all together, the balsamic vinaigrette dressing gives it a nice zing.
Ingredients: 2 cups mixed greens. 1 cup roasted butternut squash cubes. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.
Instructions: Start by heating the oven to 400F 200C. Add olive oil, salt, and pepper to the cubes of butternut squash. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Mix the vinaigrette dressing in a bowl with honey, salt, pepper, olive oil, Dijon mustard, and balsamic vinegar while the squash roasts. The mixed greens, roasted butternut squash, dried cranberries, chopped pecans, and crumbled goat cheese should all be put in a large salad bowl. Pour the balsamic vinaigrette dressing over the salad and gently toss everything together. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Model Railway Club
jai llewellyn art
Herby Butternut Squash Salad Ingredients 1 pack cubed butternut squash, store-bought 60g wild rocket, washed 2 cups couscous 75g Feta, crumbled 2 tablespoon honey 1 tablespoon olive oil 25g butter For the Vinaigrette 1 tablespoon Dijon mustard 80ml olive oil Juice of 1 lemon Small bunch flat leaf parsley Small bunch mint Small bunch chives, plus extra for garnish Pinches of salt and pepper METHOD 1.Microwave butternut squash cubes for 5 minutes until tender. 2. Pour boiling water over couscous to cover it by about a centimeter and cover in plastic wrap and leave to site for about 10 minutes. 3. Heat olive oil and butter in a frying pan and sauté butternut until golden brown all over, about 5 minutes. 4. To make the vinaigrette add all ingredients to a mini food processor and blitz together. Alternatively, finely chop the herbs and mix everything in a small bowl. 5. Assemble the salad. Fluff couscous with a fork. Add the roasted squash, wild rocket, vinaigrette, honey and toss. 6. Tip onto serving platter, sprinkle over feta and snip over chives. #salad #kitchen #recipe #HerbyButternutSquashSalad #squashsalad https://www.instagram.com/p/CVDEIZVo3Ox/?utm_medium=tumblr
I missed @blazepizza so much I had to hit that #uturn been hella busy #firstmealoftheday #foodie #gefgiepizza #squashsalad #pineapplevinergrette #pomegrantelimejuice #vegasfoodie (at Blaze Pizza) https://www.instagram.com/p/B66dZ7Dh8d-/?igshid=gczzwxkn5ifo
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