Warm Squash Feta Salad

 

As autumn draws in and we focus on keeping our health as strong as possible, it is more crucial than ever to ensure we eat the rainbow. Doing this also means fibre levels are high, which will feed the bacteria in our gut with fabulous diversity. In turn, this helps to keep our defence system working well. Leaving the skins on the squash and the beetroot means they add an even higher dose of fibre to each mouthful; they also roast beautifully and make less prep work for you.

 

Warm Squash, Beetroot and Feta salad

 

Serves 2

 

½ butternut squash, seeds scooped out, sliced in 1-inch crescent shaped slices

4 small beetroot, quartereds

2 red onions, sliced into three or four 1-inch ringss

100g feta

1 tbsp coriander seeds, gently bashed to crack open

2 tbsp pine nuts, toasted

Large handful mixed green leaves; rocket, watercress and spinach work well

 

Dressing:

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tbsp apple cider vinegar

120 ml olive oil

salt and pepper

 

 

Method

Preheat oven to 190. Arrange the squash and beetroot pieces onto a lined baking sheet, large enough to accommodate without any of them overlapping, drizzle with some olive oil, sprinkle with sea salt and scatter over the coriander seeds. Roast for 20 minutes until turning golden, add the red onion rings to the pan with another sparse drizzle of oil and return to the oven for another 10-15 minutes until everything is caramelised and browned.

Arrange salad leaves in a bowl, placing the warm root vegetables over the top. Crumble the feta over everything. Drizzle the dressing over the top and sprinkle with warm pine nuts.

 

Serve with warmed bread rolls, or a crusty loaf with butter.

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