As the cooler weather draws in, I find myself craving autumnal root vegetables in the form of warm salads. Butternut squash is the main ingredient in this dish. It’s low in calories, high in vitamins A and C and has a high antioxidant content which makes it great for boosting the health of our immune systems and helps us fight disease.
Great vegetarian dishes are all about balance and the key to this plentiful and satisfying dish is the balance of the candy-like flesh of butternut squash, the earthiness of the roasted beetroot, the sourness of the Feta and the creaminess of the avocado. Green beans and flaked almonds add texture and colour to the dish.
When I make this dish I prepare a whole butternut squash, using what I need for the salad then use of the leftover squash in other recipes like my Pumpkin Hummus (click here for recipe) later in the week.
The vegetables in this salad are best served warm, not piping hot.
1 x whole butternut squash
2 x large beetroot, boiled
100g green beans
3 x avocado
2 tbsp chopped flat-leaf parsley
1/2 tsp chilli flakes
2 sprigs rosemary
1/4 tsp ground nutmeg
Peel and dice the squash into 3-4cm cubes, place on a roasting tray with some rosemary, nutmeg and chilli flakes. Season with salt and pepper, drizzle with oil and bake for around 30mins at 180C.
Cut the beetroot into wedges and place on a baking tray with some salt, pepper and balsamic vinegar. Bake for 20 minutes.
Place the flaked almonds on a baking tray, bake for roughly 4 minutes or until golden brown.
Boil the green beans in salted water for 8 minutes or until tender.
Prepare the avocado and cut into wedges.
Chop the parsley then once the vegetables are cooked, assemble the salad by layering the ingredients. Start by plating squash and beetroot, then green beans and crumbled Feta, flaked almonds and avocado. Dress with a drizzle of oil and vinegar then repeat another layer. Finish with parsley, Feta and some more oil and vinegar.