Roasted Butternut squash and goat cheese salad
Ceci
October 1, 2020
This salad is a source of vitamins, protein, good fats and great taste! It’s also a great balance of textures and flavours! Crunchy and smooth. Sweet, sour, smoky and salty.
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Ingredients
Adjust Servings
| 800 grs Butternut squash pumpkin | |
| 100 grs goat cheese (you can use feta or cottage and for a diary free option tofu) | |
| 1 cup wholegrain brown rice | |
| A handful roasted cashews | |
| 100 grs baby spinach leaves | |
| 100 grs peppery rocket (or kale) | |
| -For the vinaigrette: 2 tbsp honey | |
| 1 tsp sesame seeds | |
| 1/4 cup olive oil | |
| 3 tbsp balsamic vinegar | |
| A pinch of salt | |
| Ground black pepper |
Directions
1.
Cook the rice
Firstly, rinse the rice.
Add the rice to a pan of boiling water and cook on medium heat for about 30 minutes (or as directions on the package).
Drain well, cover and let stand for 3 minutes.
Separate the grains with a fork and reserve.
Mark as complete
2.
Roast the pumpkin
Preheat oven 200°C. Cut the pumpkin in 2 cm cubes, lay them in a baking tray, toss them with olive oil and a tablespoon of honey, a pinch of salt and ground black pepper.
Cook in the oven until golden and crispy on the edges, but still slightly firm (for about 25 minutes).
Mark as complete
3.
Prepare green leaves and roast cashews
Add the cashews to a frying pan, stir them with a wooden spoon over low heat until they become slightly brown. Don’t let them burn.
Get the green leaves prepared. Wash and dry them properly.
Mark as complete
4.
Mix the ingredients in a salad bowl and add the vinaigrette
To finish, once pumpkin and rice are cooled to room temperature, place a large salad bowl, add the rice, the green leaves, the pumpkin cubes and the cheese. Drizzle the vinaigrette and toss.
To finish, sprinkle the roasted cashews over the top.
Mark as complete
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