Spinach, Butternut and Beetroot Salad
Over a year ago
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Ingredients
- 1 large butternut squash
- Olive Oil
- Salt and pepper
- Honey (agarve nectar)
- Spinach leaves
- Beetroot
- Goats Cheese
- pomegranate seeds
- 1/3 cup lemon juice34
- 2/3 cup Olive oil
- 3 tbsp Honey
- salt and pepper
Accompaniment
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Description
A lovely salad that combines different flavours to add some zing to your BBQ
Method
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1
Cube the butternut (you can now buy cubed butternut to save the hassle!).
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2
Place spread out on a baking tray and drizzle with olive oil, honey, salt and pepper.
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3
Roast for about 40 minutes at 180°C until tender and golden brown.
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4
Get a flat dish and lay out the spinach leaves.
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5
Top with the roasted butternut, cubed beetroot, and cut up goat's cheese.
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6
Sprinkle pomegranate seeds over the top.
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7
Whisk together the dressing in a jug.
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8
Dress the salad just before you are ready to serve.
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