Another salad that rocks, this one inspired by a salad eaten in a Giraffe restaurant. Sweet balsamic roasted squash, beetroot, leaves and seeds, all with a herby, mustardy dressing. Green beans were a nice addition, and I’d have liked to include a scattering of sprouted beans but didn’t have any in.
A fab super food, relatively seasonal healthy salad to enjoy after too much stodgy comfort food in the dark, cold winter months.
Super Food Salad (dairy-free, egg-free, peanut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 small squash
- 1 tbsp balsamic vinegar
- 2 tbsps extra virgin olive oil
- A good grating of nutmeg
- 2 cooked beetroot, quartered
- 1 handful green beans, briefly cooked
- 2 spring onions
- 1 bag rocket leves
- 1 handful sunflower seeds/pine nuts, toasted
- 1 tbsp red wine vinegar
- 3 tbsps extra virgin olive oil
- 1 small bunch basil, finely chopped
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and pepper
– Preheat the oven to 200 degrees centigrade/Gas mark 6
– Peel and deseed the squash. Cut into bite-sized pieces.
– Toss in the balsamic and 2 tbsps olive oil. Grate on the nutmeg.
– Roast for 20-30 minutes, until soft and golden
– Next make the dressing. Whisk together the red wine vinegar, oil, mustard, herbs (fresh and dried) and seasoning. Set aside.
– Compose the plate with the leaves, squash, beetroot, green beans and spring onions.
– Drizzle over the dressing
– Scatter with seeds/pine nuts