Quick and Easy Veggie Salad

INGREDIENTS:

FOR THE SALAD:

1 large butternut cut into 2cm blocks. LEAVE the skin on!

1 punnet of button mushrooms

1 large onion or red onion

5 tbs olive oil

sea salt

200 g baby spinach or a whole bunch

freshly ground black pepper

250 g soft goat’s cheese (Chevin) – if you dislike goats cheese: Use cream cheese

125 ml toasted pumpkin seeds

FOR THE DRESSING:

80 ml extra-virgin olive oil

60 ml balsamic vinegar

2 teaspoons Dijon mustard

1 small garlic clove grated

1 pinch of sea salt

Freshly ground black pepper

METHOD:

  1. Put the oven rack in the middle of the oven and heat to 200 degrees Celcius.
  2. Place all the vegetables on a rimmed baking sheet. Drizzle with olive oil, salt and black pepper. Toss it all and spread out in an even layer. Roast until tender and lightly caramelized. Toss every 10 minutes whilst in the oven. Make the vinaigrette by whisking all the ingredients in a small bowl.
  3. Once the veggies are done after about 30 minutes, transfer into a large bowl. Add the baby spinach and cheese and toss again to combine. Add the vinaigrette to taste. First half of it and then more to taste.
  4. Sprinkle with toasted pumpkin seeds and serve warm or at room temperature.

SOME FACTS ABOUT BUTTERNUT:

It truely is one of my favourite veggies… It is a sweeter variant of the squash family with a distinct yellow orange colour. Which makes it a very good source of Vitamin A. It is also a good source of potassium and fiber, off course. I leave the skin on when I cut mine up, as the skin gets nice and soft when cooked making it easy to digest.

Remember we classify it as a starchy vegetable, which means it does provide some carbohydrates at around 7g per 125ml. When roasted the starch inside caramelizes into a sweet delicious sugary taste, so no need to add any sugar to make it sweeter. If you are making soup with butternut remember to roast your chunks in the oven first…. this way the sweetness stay inside instead of “boiling out”.

Nicola

4Life Living Dietitian

RECIPE STATS:

TIME: 40 minutes
DIFFICULTY: Very Easy
SERVES: 6
NUTRITION FACTS

Per serve: 210 kcals; CARBS: 7 g; SUGARS: 0 g; PROTEIN 5 g; FAT: 18g