Roasted Butternut Squash and Pomegranate Salad
This salad is so colourful and flavorsome. Roast the butternut squash, throw over the salad and add the crumbled feta, which gives a creamy and tangy finish. Yum!
Servings: 5
Calories: 341kcal
Cost: £1.15
Equipment
Ingredients
- 2 bags salad (£0.88)
- 1 butternut squash (£0.97)
- 275 g babyplum tomatoes (£0.79)
- 100 g feta (£0.75)
- 1 bunch of fresh mint (£0.35)
- 80 g pomegranate seeds (£0.89)
Cupboard Essentials
- 2 tbsp olive oil
- ½ tsp all seasoning
- 1 tbsp maple
- Salt
Instructions
I feel like this could pass as a Pret-salad (if I do say so myself). So instead of spending £3.99, give it a go!
Preheat oven to 180°C
- Start by deseeding and dicing the butternut squash. After this pop in a large bowl and with the olive oil, all seasoning and maple syrup onto the b’s. Season with salt and add to a baking tray and pop in the oven, timer set to 30 minutes.
- After 15 minutes, give the tray a shake and pop in for the remaining time.
- When the times up, add to tupperwear to cool and place in the fridge.
- On the day that you’re eating this, assemble the salad into your lunch box by adding two handfuls of salad (I did one handful mixed leaf/1 handful bistro) to a handful of b-squash, handful of chopped toms, few leaves of mint and some crumbled feta. You can also add 1 tsp of olive oil but I found I didn’t need it.
- Xxxx
Nutrition
Calories: 341kcal | Carbohydrates: 17g | Protein: 6g | Fat: 27g