Squash and Blue Cheese Salad

with Pomegranate Seeds
Tangy, salty blue cheese and sweet roast squash are a match made in heaven!
Cals 484 · Prot 13 · Carbs 60 · Fat 23
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
photo
Tangy, salty blue cheese and sweet roast squash are a match made in heaven!
Cals 484 · Prot 13 · Carbs 60 · Fat 23
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Butternut squash
600 Grams
Olive oil
1 Tbsp
Agave syrup
10 Grams
Water
10 ML
Pecan nuts
40 Grams
Spring onion
40 Grams
Blue cheese
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

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.

Before you start

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

Instructions

photo

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.
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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.
photo

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.
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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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