Squash and Blue Cheese Salad

with Pomegranate Seeds

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low-carb
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low-carb
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Instructions

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1 Roast squash

Preheat the oven to 200°C. Peel butternut squash, slice it in half and, using a spoon, remove the seeds. Chop 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.

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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.

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3 Prepare salad and dressing

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

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4 Tumble salad

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

Tips for fussy eaters

Swap blue cheese for feta!

Pro tip

Don't dress the salad until you're ready to serve, or it will go soggy.

Tangy, salty blue cheese and sweet roast squash are a match made in heaven!

Cooking Time: 35 min

Cals 475 · Prot 16.3 · Carbs 60.9 · Fat 23

Ingredients

Number of people

Butternut squash 600.00 Grams
Olive oil 1.00 Tbsp
Agave syrup 30.00 Grams
Water 10.00 ML
Pecan nuts 50.00 Grams
Spring onion 50.00 Grams
Blue cheese 80.00 Grams
Lemon 1.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Grams
Baby spinach 80.00 Grams
Pomegranate seeds 50.00 Grams

Tangy, salty blue cheese and sweet roast squash are a match made in heaven!

Cooking Time: 35 min

Cals 475 · Prot 16.3 · Carbs 60.9 · Fat 23

Instructions

photo

1 Roast squash

Preheat the oven to 200°C. Peel butternut squash, slice it in half and, using a spoon, remove the seeds. Chop 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.

photo

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.

photo

3 Prepare salad and dressing

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

photo

4 Tumble salad

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

Tips for fussy eaters

Swap blue cheese for feta!

Pro tip

Don't dress the salad until you're ready to serve, or it will go soggy.

Ingredients

Number of people

Butternut squash 600.00 Grams
Olive oil 1.00 Tbsp
Agave syrup 30.00 Grams
Water 10.00 ML
Pecan nuts 50.00 Grams
Spring onion 50.00 Grams
Blue cheese 80.00 Grams
Lemon 1.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Black pepper 0.50 Grams
Baby spinach 80.00 Grams
Pomegranate seeds 50.00 Grams
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