Roasted Butternut Salad

This recipe is part of my Kick Start 2018 series.

ALL HAIL THE BUTTERNUT SQUASH! It’s one of my favourite veggies because it’s so versatile and completely delicious. However, I get vibes that students might be scared of it. It’s pretty daunting to look at: how can do you cook something like that? Well, I’m here to show you with a salad that’ll blow your mind. Simple flavours, a variety of textures and will fill you up for ages. Who said salads had to be boring?

IMG_6165Ingredients

  • 1 tablespoon of Olive Oil
  • 1/4 Butternut Squash, skin left on, cut into strips
  • 2 Spring Onions, roughly chopped
  • 6 Radishes, roughly chopped
  • Small bunch of Coriander, roughly chopped
  • 1/2 pouch of Mixed Grains (I used these ones from Tesco)
  • 100g of Apetina Cheese Cubes (or you can use feta)
  • 1 Lemon

Method

  1. Toss the butternut squash in olive oil, season with salt and pepper and lay on a baking tray. Roast for about 50 minutes, or until the squash is sweet, soft and nicely charred.
  2. When the squash is ready, microwave the grains according to packet instructions. And before you know it, it’s time to assemble this beast of a salad!
  3. Use your hands to roughly tear up the squash. Lay the grains on a plate and combine with the coriander, lemon, radishes, apetina cheese cubes and spring onions. Scatter the butternut squash on top and finish with a cheeky wedge of lemon on the side. This is a salad like no other!

Here’s an idea…

This salad is delicious hot or cold, so when you make this for dinner, you can use the other half of the grains and butternut squash to create a nifty little salad for the next day. Meal prep at its finest!

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