Main Meals Recipes

Butternut Squash Salad

By on 4th March 2019

I have been busy working with Brita Ireland, to come up with some simple health orientated recipes. We are running a ‘Monday Meal Plan’ for the next 10 weeks with 10 delish recipes to kick start your 2019 in the easiest and healthiest of ways.

I absolutely love a good salad – it’s packed full of lovely good stuff and tastes so fresh and delish! This is such an easy one to make with maximum flavor. You get nuttiness from the bacon, toasted pecans and pumpkin seeds, jammy goodness from the roasted butternut squash, a good old citrus kick from the dressing and smooth creaminess from the avocado! A taste of heaven with every bite…

AuthorBellaDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Roasted Butternut Squash
 ½ butternut squash, peeled and cut into small chunks
 1 tbsp olive oil
 1 pinch salt and pepper
Citrus Dressing
 ½ tsp wholegrain mustard
 1 tsp honey
 1 pinch salt
 ½ lemon, juice of
 2 tbsp sunflower oil
 3 tbsp extra virgin olive oil
Salad Bits
 4 smoky rashers, sliced
 1 handful pecans, toasted
 1 handful pumpkin seeds, toasted
 1 big handfuls spinach
 1 avocado, halved, stoned and sliced
1

Preheat oven to 200C. Throw the butternut squash on to a baking tray. Drizzle over the olive oil and season with salt and pepper. Toss together and bake for about 40 minutes or until soft and browned.

Scatter the pecans and pumpkin seeds on to a small baking tray, leave to the side and about 5 minutes before the butternut squash is baked, pop them into the oven to toast up.

2

Meanwhile, mix all the citrus dressing ingredients together in a bowl until it all comes together. Heat a medium frying pan on medium heat and fry the bacon until crisp.

3

To assemble the salad simply divide the spinach between 2 plates. Scatter over the butternut squash, bacon, pecans and pumpkin seeds. Arrange the slices of avocado around the salad and drizzle the citrus dressing all over.

Get it into you asap! PS.... If pepper is your thing, a crackle of it would be brillo on top!

Ingredients

Roasted Butternut Squash
 ½ butternut squash, peeled and cut into small chunks
 1 tbsp olive oil
 1 pinch salt and pepper
Citrus Dressing
 ½ tsp wholegrain mustard
 1 tsp honey
 1 pinch salt
 ½ lemon, juice of
 2 tbsp sunflower oil
 3 tbsp extra virgin olive oil
Salad Bits
 4 smoky rashers, sliced
 1 handful pecans, toasted
 1 handful pumpkin seeds, toasted
 1 big handfuls spinach
 1 avocado, halved, stoned and sliced

Directions

1

Preheat oven to 200C. Throw the butternut squash on to a baking tray. Drizzle over the olive oil and season with salt and pepper. Toss together and bake for about 40 minutes or until soft and browned.

Scatter the pecans and pumpkin seeds on to a small baking tray, leave to the side and about 5 minutes before the butternut squash is baked, pop them into the oven to toast up.

2

Meanwhile, mix all the citrus dressing ingredients together in a bowl until it all comes together. Heat a medium frying pan on medium heat and fry the bacon until crisp.

3

To assemble the salad simply divide the spinach between 2 plates. Scatter over the butternut squash, bacon, pecans and pumpkin seeds. Arrange the slices of avocado around the salad and drizzle the citrus dressing all over.

Get it into you asap! PS.... If pepper is your thing, a crackle of it would be brillo on top!

Butternut Squash Salad

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Bella
Ireland

Hi I’m Bella and I am stone cracked about all things food! My love for the stuff started from a young age. When I’m not eating food I’m thinking about it or talking about it or traveling to random places to get a taste of the best that’s out there… An addiction, I admit. But to be fair, it’s not the worst addiction to have, merely the tastiest I reckon!

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