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Recipe Of The Week - Squash, Sprouting And Feta Salad With Vinaigrette

25.09.2018

This is a fantastic recipe for making leftovers 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.

 

Serves 2

Ingredients

Salad

  • 230g butternut squash, cut into thin slices
  • 150g purple sprouting broccoli
  • 150g mixed salad leaves
  • 4 sun-dried tomatoes, chopped
  • 50g feta cheese, crumbled
  • 1/2 tbsp pine nuts

Vinaigrette

  • 1 1/2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Dijon mustard
  • 1/2 garlic clove, finely chopped

 

Method

  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.
  2. Whilst your squash cooks, add your vinaigrette ingredients to a bowl and whisk until combined.
  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.
  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.
  5. Serve immediately.


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