Butternut squash salad

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This delightful dish showcases the best of the autumn season with its creamy butternut squash, earthy chickpeas, and sun-dried tomatoes that add a burst of Mediterranean sunshine. Complementing these ingredients are the crisp and slightly bitter endives, which not only provide a satisfying crunch but also deliver a range of health benefits, including essential vitamins and fiber. So, let’s get right into it!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

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INGREDIENTS:

🌱300 g butternut squash

🌱1 tsp Herbs de Provence

🌱150 g chickpeas (canned)

🌱5-6 sun-dried tomatoes

🌱2 endives

🌱Salt & pepper to taste

For the dressing:

🌱1 Tbsp whole-grained mustard

🌱2 Tbsp olive oil

🌱1 Tbsp agave syrup

🌱1 tsp apple cider vinegar

🌱2 Tbsp water

How to prepare:

  1. Begin by peeling the butternut squash and cutting it into cubes.
  2. Transfer the squash cubes to an oven tray lined with parchment paper. Season them with Herbs de Provence, salt, pepper, and a drizzle of olive oil.
  3. Mix well to evenly coat the squash, then bake in the oven at 220 degrees Celsius for 10 minutes.
  4. After the initial 10 minutes, add the canned chickpeas on top of the squash and continue baking for an additional 10-15 minutes until everything is tender and slightly golden.
  5. While the veggies are roasting, prepare the dressing: In a bowl, mix the whole-grain mustard with olive oil for about 30 seconds until you achieve a thick paste. Add agave syrup, apple cider vinegar, and water. Mix well until the sauce reaches your desired consistency.
  6. Cut the endives into thin strips.
  7. Place the sliced endives into a large bowl.
  8. Top them with the sliced sun-dried tomatoes and the roasted veggies.
  9. Drizzle the wonderful dressing over the salad.
  10. Mix everything well, ensuring the dressing coats all the ingredients evenly.
  11. Your perfect salad is now ready to enjoy! Bon appétit!

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