If it hasn't become apparent already, I eat a lot of salads, probably at least one at some point every day. Even the simplest salad can be a treat when you add a hit of sweet, nutty, butternut squash.
Rocket and Butternut Squash Salad
Ingredients
1/2 butternut squash (lengthwise)
3 handfuls of arugula (rocket)
1/2 onion, thinly sliced
2 tbsp pine nuts, toasted
1 tbsp lemon juice
1 tbsp honey
1/4 tsp salt
3 tbsp extra virgin olive oil
Directions
1. Preheat oven to 400 degrees F. Scrape the seeds and pulp from the center of the squash and discard.
2. Line a baking tray with foil and spray with olive oil spray. You may also peel, cube and toss the squash ith olive oil before roasting to get that 'roasty' flavor throughout.
3. Cook for about 40 minutes depending on size, or until tender. Let cool and cube.
4. For dressing, whisk together lemon juice, honey, and salt. Gradually add olive oil while whisking.
5. Toss together rocket, onion, and dressing. Gently toss in squash, Sprinkle with toasted pine nuts and serve.
Mmmmm! Can't wait to try it! I do love me some salad :P
ReplyDeleteThis looks amazing! I just did a warm butternut squash, chickpea salad with tahini dressing that I haven't posted yet but this looks like it might be my next butternut squash recipe!
ReplyDeleteYum, a tahini dressing, I love it! I often find myself in a dressing rut, always looking for new ideas!
ReplyDelete