Did you know, today we're celebrating World Vegetarian Day? It's a great occasion to replace your daily portion of meat with something light and veggie.
Butternut Squash Salad
(makes 4 portions)
1 butternut squash
260 g baby spinach
4 beetroots
4 tsp raisins
100 g feta cheese
Olive oil
Salt, Pepper
Preheat the oven to 180°C. Half butternut squash, remove seeds. Drizzle generously with olive oil, season with salt and pepper. Roast for 30 minutes, until soft and golden. Meanwhile, prepare a serving plate and arrange fresh spinach on it, add thinly sliced beets, sprinkle with raisins and crumbled feta cheese. When butternut squash is ready, cut it carefully into small pieces, drizzle over the olive oil and season with salt and freshly ground pepper if needed. Easy.
No comments
Post a Comment