This salad is a summer time champion. It’s light and fresh but leaves you just on the right side of satisfied. The ingredients listed will make one salad, everything in the salad will keep except the avocado so you can make a big bowl and eat it over a couple of days. Just leave off the dressing and add it and the avocado fresh on the day. This salad works best with a sharp dressing, I personally love a honey or maple and mustard dressing, my husband prefers vinaigrette. Either will work well so the choice is entirely yours. Ingredients Handful of spinach Handful of mixed baby leaf or Italian salad Half a red onion, cut into slices 3 asparagus stems, cut into 2cm chunks 7 cherry tomatoes, quartered 3 tablespoons of roast butternut squash 2 tablespoons toasted pine nuts 3cm of cucumber cut into half slices 2 tablespoons cooked quinoa Half a cooked beetroot (either roasted at home or pre-done from supermarket), cut into chunks 1 tablespoon of pomegranate seeds Half an avocado cut into slices Method First peel and deseed the butternut squash, then cut into cubes, lightly toss in oil and put on a baking tray. Put into the oven at 180 fan for about 20 minutes. That will soften it but not too much and you might get some delicious crispy edges.
Then, put the pine nuts in a pan and heat over a low heat for 5/10 minutes until lightly browned. Then add the salads, onion, asparagus, tomatoes, squash, pine nuts, cucumber, quinoa, and beetroot to a bowl add your dressing and lightly toss to combine. Then place the avocado and pomegranate seeds to the top. If you are a goats cheese fan like myself then you can crumble a bit of that over the top. Tuck in and enjoy!!
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AuthorKatie Pugh - Wife, Mother, Product Manager, Aspiring Chef, Overachiever Archives
June 2017
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