Now this is a 5-star salad that has that je ne sais quoi that will leave you speechless. Easy to make, yet fresh and nourishing – this salad perfectly combines the crunchy and soft textures in a well-balanced mix of vegetables rich in proteins, iron, minerals and essential amino acids. Seasoned with the smooth and tasteful mustard sauce, this salad is your perfect treat for any time of the day.
40 minutes
Beginner
6 servings
Ingredients
- 400 g butternut squash
- 150 g canned chickpeas
- 6 kale leafs
- 100 g endives
- 50 g salted roasted almonds
- 2 tbsp olive oil
- 1 Tbsp regular mustard
- 1 Tbsp Dijon mustard
- 1 Tbsp whole grain mustard
- 40 ml grapes oil or any flavorless cooking oil
- 1 Tbsp agave syrup
- 1 Tbsp fresh water
- Salt, pepper & paprika to taste
Cooking instructions. Step by step
To prepare the salad:
- In a small bowl, add the 3 types of mustard
- Add the oil gradually and mix it constantly until smooth
- Add the agave syrup & the water and whisk to combine
- Preheat the oven at 220 °C
- In an oven tray lay a parchment paper
- Cut the butternut squash into cubes and place it on the tray
- Add the olive oil, salt, pepper & paprika and mix them well, then place them in the oven for 20 minutes
- In the meantime, rinse the canned chickpeas and season them with salt, pepper, paprika and olive oil
- Remove the tray from the oven, add the chickpeas over the butternut squash and cook them all together for another 10 minutes
- Slice the kale removing the hard knots
- Slice the endives
- Place the kale and endives into a large bowl, then add the cooked butternut squash and chickpeas
- Season with the mustard sauce
- For a crunchy texture, add the salted roasted almonds and voilà! You have a nourishing and delicious dish ready to be savored
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