A recipe for a delicious hearty salad, perfect for this time of year. Super delicious and easy to do too.
What you need:
a butternut squash
a packet of feta cheese, cubed
salad leaves (of your choice, I like the floppy ones best like butterhead)
2 spring onions (or half a red onion if you prefer), chopped
A tablespoon of pine nuts
a pomegranate (or tub of if easier)
For the dressing: 4 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon mustard, 1 teaspoon honey, 1 teaspoon salt
What you do:
Chop up the butternut squash. (I find it easiest to cut the ends off, then chop in half (length ways) and then peel it.) You want chunks of about 1.5cm. Put it on a baking tray and drizzle with some olive oil and season. Put in the oven at around 190c. Cook for around 30 mins until soft.
Lightly toast the pine nuts in a dry frying pan until golden. (Keep a close eye on them as they burn really easily!)
Put the leaves in a bowl. Add the spring onion, feta cheese, toasted pine nuts, pomegranate seeds and squash once it's cooled a bit.
To make the dressing: put all the incredients in a jar and whisk or shake until mixed.
Drizzle the dressing over the salad.
ENJOY!
Lucy x
ps for a more hearty meal, make some croutons by frying some bread in olive oil and add at the end
