Mediterranean Roasted Butternut Squash Salad

Ingredients:

• 120g butternut squash, cubed (or frozen, defrosted)

• 1 tsp olive oil

• ¼ tsp Italian seasoning

• ¼ tsp cumin

• ½ tsp garlic powder

• Pinch of ground black pepper

• Large handful of mixed lettuce leaves

• ½ tsp lemon juice

• 1 tsp balsamic vinegar

• 30g mozzarella, torn into small pieces

• 3 sun-dried tomatoes, chopped

• 3 olives (optional)

• ¼ small red onion, finely sliced

• ½ tbsp pine nuts

Instructions:

1. Set your oven to 180°C/160°C (fan)/350°F/Gas 4 or preheat your air fryer to 180°C.

2. Place the butternut squash in a bowl and toss with ½ tsp of olive oil, Italian seasoning, cumin, garlic powder, and a pinch of ground black pepper. Mix until evenly coated.

3. Spread the seasoned squash in a single layer on a baking tray or air fryer basket. Roast in the oven for 20-25 minutes (or in the air fryer for 15-16 minutes), or until tender and slightly caramelised, stirring halfway through.

4. Combine the mixed lettuce leaves, lemon juice, ½ tsp of olive oil and balsamic vinegar in a serving bowl. Toss gently to coat.

5. Once the squash is roasted top with the torn mozzarella to warm up. 

6. Top the salad with the butternut squash, mozzarella, sun-dried tomatoes, olives, finely sliced red onion and pine nuts.

7. Give everything a final gentle toss and serve immediately.

   Top tip: If you don’t like the harshness of raw red onion, steep it in hot water for a few minutes or roast it with the butternut squash for the final 5 minutes. 

   Recipe Tip: Could add roasted chicken or any type of additional protein to the recipe.

Lunch

Serves: 1