Squash and Blue Cheese Salad

with Pomegranate Seeds
Tangy, salty blue cheese and sweet roast squash are a match made in heaven!
Cals 497 · Prot 14 · Carbs 69 · Fat 25
Vegetarian
Low Carb
35 min
Squash and Blue Cheese Salad with Pomegranate Seeds
Tangy, salty blue cheese and sweet roast squash are a match made in heaven!
Cals 497 · Prot 14 · Carbs 69 · Fat 25
Vegetarian
Low Carb
Ingredients
Butternut squash
600 Grams
Olive oil
1 Tbsp
Agave syrup
10 Grams
Water
10 ML
Pecan nuts 2*
40 Grams
Spring onion
40 Grams
Blue cheese 4*
60 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams
Pomegranate
1 Piece

Allergens

*2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2076 / 497
Fats (g) 25.3
of which saturated (g) 7.3
Carbohydrates (g) 69
of which sugars (g) 26.8
Fibers (g) 14.5
Proteins (g) 14.4
Salt (g) 2.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast squash

1 Roast squash

Preheat the oven to 200°C. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into half moons. Place the butternut squash onto a large baking tray with a drizzle of olive oil and a generous pinch of salt, toss the squash in the oil until coated. Place the tray in the oven and roast for 30 min or until golden and crisp.
Roast pecans

2 Roast pecans

Mix agave with water in small bowl until combined. Add pecan nuts to syrup water, before placing them on second lined baking tray and roasting in the oven for 5 minutes or until starting to brown. Once browned, remove from the oven and set aside to cool.
Prepare salad and dressing

3 Prepare salad and dressing

Trim and finely slice the spring onion. Crumble blue cheese. Juice half of the lemon. Combine the lemon juice and olive oil with a pinch of salt and pepper - this is your dressing.
Tumble salad

4 Tumble salad

Once roast squash has cooled slightly, tumble with spinach, pomegranate seeds, spring onion, dressing and pecan nuts. Garnish with blue cheese.
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