SUPER-FOOD

SQUASH SALAD

A vibrant super-food salad to energize your body

This is a real summer winner. A variety of rainbow colours that works great as a side or a main dish.

Bring along to any picnic or get together, for extra brownie points among your friends and family!

Serves: 4-6

Preparation time: 1 hour

Difficulty Level: Super easy

 

INGREDIENTS:

FOR THE MEAT DISH

  • Roughly 450g/2 bags of mixed leafs (lambs lettuce works especially well)

  • 200g of feta cheese 

  • 100g of pecans

  • 2 red capsicum peppers

  • 3-4 medium sized butternut squash

  • 100g of dried cranberries or fresh pomegranate

  • 100g of sunflower seeds

  • 5 small radishes 

  • 2 limes

METHOD:

 

FOR THE ROASTED BUTTERNUT SQUASH

  • Preheat the oven to 200°C/Gas mark 6

  • Chop up the squash into small chunks, discarding the skin and the seeds in the middle.

  • Put onto a large bowl and lightly drizzle them with canola oil, and season them with salt and pepper.

  • Next stir them around and flip them so that they all get coated in the oil.

  • Then place them onto a baking tray and leave them to cook for approximately 45 minutes

  • Make sure to stir and turn them over every 15 minutes, so they all cook evenly

  • Once down, take them out of teh oven and leave them to cool for 15 minutes

FOR THE SALAD

  • Chop up the red peppers, and feta cheese, into small pieces and add to a large bowl

  • Finely slice the radishes and add those too

  • Cut the pecans in half and add to the bowl

  • Add the remaining ingredients and squeeze the juice of the 2 fresh limes over everything

  • Add the butternut squash when its cool enough

  • Stir all of the ingredients together

It couldn't be any simpler!

My photos are usually rubbish so if you can make this recipe then I'd love to see your attempt. Just upload it on Instagram and hashtag it: #thefoodandbodycoach