- Autumn is orange and its all about the pumpkins
- Cheat Trick or 45 mins in the oven
- Recipe Process Overview | In Brief
- Recipe Nutrition Facts | For All
Autumn is orange and its all about the pumpkins
This dish is yummy, quick, cheap, low in calories, rich in fibers and can be eaten as a breakfast, as a lunch or as a dinner…
Autumn 🍂 is my favourite time of the year… its the time that I was normally dressed up in my warm scarfs and coats 🧥and having lots of stews and warming soups… my food was normally reflecting the colours of my surroundings: was using butternut squashes and lots of root vegetables in our cooking.
Not anymore… it’s now 34 degrees in Abu Dhabi and is actually lovely. Autumn 🍂 is still in my mind and heart, so my salad had some seasonal inspiration today: butternut squash, leftover baked carrots and sweet potatoes with aniseed and honey🍯…
Cheat Trick or 45 mins in the oven
Today’s cheat trick: have always pre roasted root vegetables in your freezer. It takes about 30-45 minutes to roast the butternut squash in the oven, depending on how is cut. When roasting 1 butternut squash, I store part of it in foodbags in the freezer. That means that when willing to re-use it i only need less than 3 minutes in the microwave instead of another 45 min to bring it back to life and use it in our dishes.
Recipe Process Overview | In Brief
Spinach, Feta & Butternut Squash Salad | Chefs At Heart
Course: Special Feature, Cooking, breakfast, lunch, dinner, prep around 15 min, prep around 45 min, vegetarian, high protein, low calories or lower caloriesDifficulty: Easy2 or more
servings6
minutes45
minutesIngredients
- Step 1 – Option A: Dice and Roast Butternut Squash | 40 min
1/2 a cup of roasted butternut squash
- Step 1 – Option B: Recook Frozen Butternut Squash in Microwave| 3 min
1/2 a cup of roasted butternut squash
2 handfuls of spinach ~ 100 gr
- Step 2: Add Remaining Ingredients| 1 min
30 gr of Greek Feta – used Kolios
10 gr of dried mango – used 1/2 a package of 20 gr dried mangoes from Spinneys
2 tablespoons sunflower seeds
a splash of balsamic vinegar – used Balsamic Vinegar Of Modena from Spinneys
a splash of olive oil – used Ladinio from Kibsons
a teaspoon of honey
Directions
- Step 0: Gather All Ingredients & Utensils
- Step 1 – Option B: Recook Frozen Butternut Squash in Microwave| 3 min
See notes on this above - Step 2: Add Remaining Ingredients| 1 min
Add all the remaining ingredients - Step 3: Enjoy!
On its own as a main meal with a slice of Ryvita or as a side dish with some grilled chicken
Notes
- Be creative! In the picture above I added some leftover roasted sweet potatoes and carrots with a splash of olive oil, a splash of honey and some delightfully fragrant aniseed.
Recipe Nutrition Facts | For All
Nutrition Facts
2 servings per container
Calories359
- Amount Per Serving% Daily Value *
- Total Fat
24.8g
39%
- Cholesterol 21mg 8%
- Sodium 335.2mg 14%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
23g
8%
- Dietary Fiber 1g 4%
- Sugars 16.2g
- Protein 11.1g 23%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
