Now I know it's probably still a little on the chilly side for salad season, but there's one particular salad recipe that I like to make all year round. My squash, kale and feta salad is the perfect dish for a light lunch or we like to eat it along side some homemade pasta or pizza in the evening. The lovely people at Florette Salad were kind enough to send me some vouchers to try out some of their products including baby kale and after leafing through lots of kale recipes, I decided to use my own favourite recipe. This recipe is super super easy and the beauty of it is that you can add any ingredients you like, especially if you're a fan of eating seasonally.
Ingredients ::
1 medium butternut squash (or any other squash of your liking)
1/2 pack of feta cheese
A few handfuls of mixed salad leaves
Kale/ baby kale
Cucumber
Cherry tomatoes
Red onion
Salt, pepper, olive oil + balsamic vinegar
- Chop the squash up into small cubes/slices and place in a baking tray. Season with salt and pepper and drizzle olive oil. Bake for about 30 minutes or until soft and crispy at about 190 degrees.
- Whilst your squash is baking, chop up your cucumber, red onion, cherry tomatoes and feta cheese.
- Place your mixed salad leaves and kale in a bowl/plate and add your chopped salad vegetables. Once your squash has cooled, add this along with a sprinkling of feta.
- Mix some olive oil and balsamic vinegar together to make a dressing and drizzle this over your salad.
If you're anything like me, you'll artfully arrange it and then take an Instagram photo before demolishing it in 5 seconds flat! Enjoy! :)
**This
post was created in collaboration with Florette Salad who sent
me some vouchers and some Florette swag in exchange for a review. As always, all opinions are truthful
and entirely my own!**
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