Name: Winter Squash Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 1 butternut squash, peeled and diced; 1 red onion, roughly chopped; 1 tbsp olive oil; 2 tsp dried or fresh chopped rosemary; 2 tsp dried oregano; ½ tsp cumin; seasoning; 1 block of halloumi, cut into cubes; 1 x 400g tin of chickpeas, drained; ½ jar of black olives; ½ jar (10-12) sun-dried tomatoes; 1 tbsp oil from sun-dried tomatoes; 1 tbsp olive oil; 1 tbsp baslsamic vinegar; 1 tbsp lemon juice; 1 garlic clove, crushed; 1 tbsp pomegranate molasses; 100 g spinach; 1 handful of walnut halves; 1 handful of pine nuts; 1 handful of chopped fresh parsley

AuthorRebecca HiscuttCategoryFood art, Fuelling Fitness, Happy & calm, Happy eating, Health boost, Lunch, Lunchbox, Plant slant, Sleep, Snack, Vegan, Weight controlDifficultyBeginner

Bringing the sunshine to your lunch!

Yields6 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

1 butternut squash, peeled and diced

1 red onion, roughly chopped

1 tbsp olive oil

2 tsp dried or fresh chopped rosemary

2 tsp dried oregano

½ tsp cumin

seasoning

1 block of halloumi, cut into cubes

1 x 400g tin of chickpeas, drained

½ jar of black olives

½ jar (10-12) sun-dried tomatoes

1 tbsp oil from sun-dried tomatoes

1 tbsp olive oil

1 tbsp baslsamic vinegar

1 tbsp lemon juice

1 garlic clove, crushed

1 tbsp pomegranate molasses

100 g spinach

1 handful of walnut halves

1 handful of pine nuts

1 handful of chopped fresh parsley

Pre-heat the oven to 180oC

Tip the squash and onion onto a non-stick baking tray. Scatter over the rosemary, oregano, cumin and olive oil. Season and stir to coat

Spread over the baking sheet and cook for 20 minutes

Remove from the oven, stir, add the halloumi and cook for a further 20 minutes

Whilst the squash is cooking make the dressing..

Add the oil, sun-dried tomato oil, vinegar, lemon juice, pomegranate molasses and garlic to a large bowl. Whisk together

Add the chickpeas, sun-dried tomatoes and olives to the bowl. Then when cooked add the squash and cheese

Gently stir together to coat everything in the dressing

Place the spinach leaves on the base of a large serving platter or bowl. Spoon the salad on top then scatter with parsley and nuts

Soak up the glorious colours before tucking in!

Ingredients

1 butternut squash, peeled and diced

1 red onion, roughly chopped

1 tbsp olive oil

2 tsp dried or fresh chopped rosemary

2 tsp dried oregano

½ tsp cumin

seasoning

1 block of halloumi, cut into cubes

1 x 400g tin of chickpeas, drained

½ jar of black olives

½ jar (10-12) sun-dried tomatoes

1 tbsp oil from sun-dried tomatoes

1 tbsp olive oil

1 tbsp baslsamic vinegar

1 tbsp lemon juice

1 garlic clove, crushed

1 tbsp pomegranate molasses

100 g spinach

1 handful of walnut halves

1 handful of pine nuts

1 handful of chopped fresh parsley

Directions

Pre-heat the oven to 180oC

Tip the squash and onion onto a non-stick baking tray. Scatter over the rosemary, oregano, cumin and olive oil. Season and stir to coat

Spread over the baking sheet and cook for 20 minutes

Remove from the oven, stir, add the halloumi and cook for a further 20 minutes

Whilst the squash is cooking make the dressing..

Add the oil, sun-dried tomato oil, vinegar, lemon juice, pomegranate molasses and garlic to a large bowl. Whisk together

Add the chickpeas, sun-dried tomatoes and olives to the bowl. Then when cooked add the squash and cheese

Gently stir together to coat everything in the dressing

Place the spinach leaves on the base of a large serving platter or bowl. Spoon the salad on top then scatter with parsley and nuts

Soak up the glorious colours before tucking in!

Winter Squash Salad

Ingredients Directions

Ingredients

Directions

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