This is a fantastic recipe for making left overs as it’s great eaten hot or cold. Simply add your vinaigrette just before serving to avoid anything going soggy. This is a truly satisfying dish that will leave you feeling full for hours.
Squash, Sprouting and Feta Salad with Vinaigrette
Ingredients
- 230g butternut squash, cut into thin slices
- 150g purple sprouting broccoli
- 150g mixed salad leaves
- 4 sun-dried tomatoes, chopped
- 50g feta cheese, crumbled
- ½ tbsp. pine nuts
- 1 ½ tbsp. balsamic vinegar
- 2 tbsp. extra virgin olive oil
- ½ tsp. Dijon mustard
- ½ clove garlic, finely chopped
Steps
- Step 1
Preheat the oven to 200C/180C fan. Assemble the sliced squash on a baking tray with a little olive oil and roast for approximately 20 minutes or until cooked.
- Step 2
Whilst your squash cooks, add your vinaigrette ingredients to a bowl and whisk until combined.
- Step 3
Meanwhile, bring a pan of water to the boil and add the purple sprouting broccoli. Boil for approximately 2-3 minutes or until tender.
- Step 4
Arrange the mixed salad leaves, purple sprouting, sun-dried tomatoes and squash on 2 plates, drizzle with the vinaigrette and sprinkle with pumpkin seeds and crumbled feta.
- Step 5
Serve immediately.
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By The Healthy Employee
- Servings: 2
- Meals or Courses: BrunchLunchSides
- Special Diet: Gluten freeVegetarian
- Difficulty Level:
- Ratings:
- Created: July 29, 2016
