I admit it, I’m not a salad eater. In fact, it’s taken me almost 24 years to not extract lettuce from a burger or a sandwich and now, today, I have made a gorgeous, leafy salad that is simple, tasty, healthy and doesn’t make me feel like I’m feeding on rabbit food.
You will need –
(serving 4… or many more as a side salad!)
- 1 Butternut Squash
- 150g Feta Cheese
- 2 Little Gem Lettuces
- Hand Full of Baby Spinach Leaves
- 25g Sunflower Seeds
- Olive oil
Get Cooking –
Pre-heat oven to 200°C.
Firstly, peel the butternut squash. If you, like me, do not have a peeler strong enough, then cut the squash into more manageable disk slices (approximately 2cm thick) and cut down the sides as you would a pineapple. De-seed and cut the squash into roughly 2cm cubes. Put onto a large baking tray and rub with olive oil, lightly covering them all. Bake for 40 minutes. Turn them every 10 minutes. Some will caramelise and go very dark and sticky towards the end of cooking, that’s fine, actually, the odd bit of that is great!
Once the squash is out and cooling, prepare the rest of the salad which will take mere moments – tear the lettuce roughly into your serving bowl. When you get to the tighter core, cut it into chunks, they’ll make a nice change in texture. Toss together with a handful of baby spinach leaves.
Cut the feta cheese into approximately 1cm squares. Scatter over the leaves. Crumble a few of the squares to make sure each fork-full will have a little cheese.
Add the warm butternut squash on top.
Finally, sprinkle over the sunflower seeds for a good bit of nutty crunch. Add pepper, olive oil and balsamic vinegar to taste… or not at all if, like me, you like a naked salad.
This is wonderful as a lunch or as a side salad and perfectly good cold too so you can easily make it in advance. I had a homemade pizzas dinner party last night and had this dish as a very pretty side salad. It’ll be great for when spring and summer finally come round!