Recipe: Butternut Squash, Cherry and Walnut Salad
Cherries are in season at the moment in the UK so I really wanted to find a way to incorporate them into a salad. This works great as a side salad to accompany some chicken or fish. Or is delicious served on its own!
1/2 butternut squash, peeled and cubed
2 x red onions, cut into wedges
1 x 400g tin of chickpeas
2 cups of cooked quinoa
1/2 large avocado, sliced
100g feta cheese, cubed
100g cherries, de-stoned, and quartered
100g walnuts, roughly chopped
50g mixed seeds
2 handfuls of mixed salad leaves
1 tbsp extra virgin olive oil
Salt and Pepper
For the dressing:
1 tbsp Raw apple cider vinegar
1/2 tbsp maple syrup
1 tsp wholegrain mustard
3 tbsp extra virgin olive oil
1.) Preheat the oven to 180 C. Add the butternut squash and red onion to a baking sheet and toss in extra virgin olive oil. Season with salt and pepper. Roast in the oven for 15 mins. After 15 minutes add the chickpeas and roast for a further 15 mins until the squash is tender.
2.) Add the salad ingredients to a large bowl and combine, excluding the seeds
3.) For the dressing, whisk the ingredients together and then pour over the salad. Toss the salad again with the dressing and then sprinkle over the seeds to finish.