Moving from speedy summer salads to cooking hot dinners can sometimes feel a little tiresome, however we’ve decided to embrace the autumn sun (or what we get of it!) and have come up with this gorgeous, hearty autumn salad.
Packed with phyto-nutrient colour, this beautiful dish contains butternut squash, spinach and green beans. These humble ingredients are actually full of anti-oxidants, perfect for the autumn months when the bugs and viruses start to rear their ugly head.
Warming Autumn Salad
1 butternut squash, peeled and cut into chunky fingers
100g green beans
2 red onions, quartered
2 beetroot, sliced into 6 wedges each
125g soft goats cheese, torn into small chunks
1/2 tsp ground cinnamon
1 tbsp raw honey or maple syrup
1 tbsp coconut or olive oil
1 tbsp mixed seeds
2 tbsp cress
- Pre heat your oven to 180/gas mark 6, put your butternut squash fingers on a baking tray and toss in the oil and cinnamon.
- Bake in the oven for 20 minutes before adding the red onion and bake for another 20 minutes or until the squash and onion is cooked and starting to caramelise. (Fan ovens may cook the squash and onions faster so keep an eye on them the first time you make this).
- Meanwhile steam your green beans for 3 minutes or boil until they are al dente – approx 4 minutes in boiling water
- When your beans, squash and red onion is ready set aside for 10 minutes to cool slightly before assembling the salad.
- Layer the spinach, squash, beans, beetroot, red onions on a platter or serving bowl
- Sprinkle the blueberries, cress, and seeds over the top of the salad and drizzle with the honey
Serve immediately and enjoy!