Mediterranean Roasted Butternut Squash Salad
This Mediterranean Roasted Butternut Squash Salad just might be THE salad to prove that salads don't have to be boring.
Servings: 2 people
Calories: 374kcal
Ingredients
- 400 g Butternut squash cubed
- 1 tablespoon Olive oil for the squash
- 1 tablespoon Olive oil for the salad dressing
- 1 teaspoon Dried oregano
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Cumin
- 1 teaspoon garlic powder
- 1 pinch Sea salt and ground black pepper
- 300 g Mixed lettuce leaves
- 1 Lemon (juice only)
- 10 Olives
- 6 Sun-dried tomatoes chopped
- 30 g Hard cheese shaved
- 1 tablespoon Balsamic vinegar
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Chop 400 g Butternut squash into 2cm cubes.
- Put the cubed squash into a bowl and mix with 1 tablespoon Olive oil, 1 teaspoon Dried oregano, 1 teaspoon Dried rosemary, 0.5 teaspoon Cumin, 1 teaspoon garlic powder and 1 pinch Sea salt and ground black pepper.
- Put on a baking tray and spread out.Roast in the oven for 30 minutes.
- Put 300 g Mixed lettuce leaves into a bowl and dress with the juice of 1 Lemon, 1 tablespoon Olive oil and 1 tablespoon Balsamic vinegar.
- Transfer the salad to a serving bowl and top with the roasted butternut squash, 6 Sun-dried tomatoes, 10 Olives and 30 g Hard cheese.
Notes
- We used a mixture of baby gem, rocket (arugula) and watercress as the base of this salad, but you could add spinach and kale for an added vitamin boost.
- If you want some added crunch on your salad, then a sprinkling of pine nuts or chopped pecans would work well.
- Serve with roasted leg of lamb, grilled chicken or steak.
Nutrition
Serving: 1portion | Calories: 374kcal | Carbohydrates: 41g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 10mg | Sodium: 614mg | Potassium: 1347mg | Fiber: 9g | Sugar: 11g | Vitamin A: 32651IU | Vitamin C: 100mg | Calcium: 384mg | Iron: 5mg
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