Summer seems to keep peeking around the corner, only to be misplaced by a load of rain and wind – I am determined to beat that the only way I know how – food! Salad in particular, is the food of summer! This salad has all the right colours and elements, and enough zing in the dressing to lift your mood in an instant.
Time: 30-40 mins
1 packet of chopped butternut squash (small chunks)*
1 small bag of baby spinach
2 tins of boneless sardines in olive oil (optional if veggie)
1/2 a pomegranate
handful of toasted pine nuts
handful of pumpkin seeds
handful of sliced/chopped almonds
a good number of black olives – sliced
1. Preheat the oven at 180°
2. Place chopped butternut squash in oven tray and coat in a fine layer of salt, pepper, cumin (not too much) and garlic powder and leave to roast until cooked. This will depend on size of chunks but give it 20-25 mins
3. In a large bowl, chuck in the rest of the ingredients and mix until ingredients are evenly combined
4. Once the butternut squash is cooked, let cool and add that to the bowl too
5. Plate up, and top with olive oil, lemon juice, dressing, or if you are going with the veg option you can even add some feta.. I usually make the sardine version and mix my parsley vinaigrette through it (I should warn you, you may never want to use another dressing again!)
*I mean – totally go ahead and buy a whole one, but I tend to cheat a bit on this as I have injured myself one to many times trying to hack into a squash!