Roasted Butternut Squash, Red Pepper, Torn Chicken, Pumpkin Seed & Feta Salad

Roasted Butternut Squash, Red Pepper, Torn Chicken, Pumpkin Seed & Feta Salad

Alright, so I have been on a bit of a salad kick lately. Which believe me, I am as surprised as you are!
For a large part of my life I rarely touched salads, in fact the idea of having a salad for lunch or dinner, just filled me with dread. That was until I started experimenting, and realised you can put anything you like on salads, the options are endless! Forget the cliché sliced of tomatoes, and cucumber – I am talking diced dried dates, sour cherries, roasted butternut squash, soft and cream avocado…the list goes on and on. Plus I have to say I was a tad bit greedy these past few weeks, and I blame the very tasty Malteser Bunny for that. They’re just so good! And the fact that they are only 156 calories just makes it so easy to reach into the cupboard and scoff one in no time…well scoff three or four in no time, to be honest! So that is why, I turn to salads – a little mini (but not boring, and tasty detox if you will). So here is the recipe for a delicious, and easy Spring salad – it was so good I have been eating it for the last few days, and with no complaining either on my side, a feat in itself!

So on with the recipe!
Roasted Butternut Squash, Red Pepper, Torn Chicken, Pumpkin Seed & Feta Salad

Serves 1

60 grams freekeh & quinoa
30 grams feta
1 ½ TBSP pumpkin seeds
15 grams flat leaf parsley, finely diced
½ chicken breast, already roasted and torn
1/3 red pepper, deseeded and sliced
125 grams butternut squash, diced into 1 inch squares
Handful lambs lettuce

1 ½ TBSP extra virgin olive oil
¼ tsp dijon mustard
1 tsp runny honey
½ tsp apple cider vinegar
½ garlic clove, finely diced or minced
½ tsp ground cumin or cumin seeds

To start, cook the freekeh & quinoa according to the package instructions – usually this involves cooking the freekeh & quinoa in a pot of boiling water on a gentle simmer, for about 12-15 minutes, until tender. Strain the freekeh & quinoa, and set aside to cool.

Afterwards start roasting the red pepper, and butternut squash in 1-2 tbsps olive oil, with a bit of salt and pepper, in the oven for about 30-45 minutes at 180C. When cooked, removed and set aside to cool down slightly.

When cooled toss the squash and red pepper in a medium bowl, along with the pumpkin seeds, feta, chicken breast, cooled freekeh & quinoa, and lambs lettuce. Get on with making the dressing, you can tweak the ingredients here if you like. If you prefer a dressing with a bit more ‘kick’ you can increase the amount of Dijon you add, or if you prefer a sweeter dressing, you can increase the amount of honey – up to you, really.

Drizzle the dressing over all the ingredients in the bowl, give it a good toss, season with a touch more salt and pepper and it’s ready to serve!

By | 2017-10-29T11:03:24+00:00 May 12th, 2015|Recipes|0 Comments

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