Roasted Butternut Salad
Low in fat, butternut squash contains significant amounts of dietary fiber, making it an exceptionally heart-friendly choice. It also contains potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. Importantly, the squash is very rich in beta-carotene (which your body automatically converts to vitamin A), which has been shown to protect against breast cancer and age-related macular degeneration, among other health benefits. If that was not enough, a single cup serving provides nearly 50% of the daily recommended dose of vitamin C.
Yield
4 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
butternut squash
peeled, seeded and cut into large chunks |
*
|
| 2 | cloves |
garlic
peeled |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
chili pepper flakes
|
* |
| 1 | each |
red onion
cut into quarters |
|
| 1 | each |
cheese
1 packet halloumi cheese, sliced into 1cm slices |
*
|
| 1 | each |
red chili peppers
chopped finely |
*
|
| 1 | bunch |
coriander
chopped |
*
|
| 1 | each |
limes
juice |
|
| 1 | teaspoon |
palm sugar
coconut sugar |
* |
| 1 | x |
arugula (roquette)
leaves, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
butternut squash
peeled, seeded and cut into large chunks |
*
|
| 2 | cloves |
garlic
peeled |
|
| 6E+1 | ml |
olive oil
|
|
| 5 | ml |
chili pepper flakes
|
* |
| 1 | each |
red onion
cut into quarters |
|
| 1 | each |
cheese
1 packet halloumi cheese, sliced into 1cm slices |
*
|
| 1 | each |
red chili peppers
chopped finely |
*
|
| 1 | bunch |
coriander
chopped |
*
|
| 1 | each |
limes
juice |
|
| 5 | ml |
palm sugar
coconut sugar |
* |
| 1 | x |
arugula (roquette)
leaves, to serve |
*
|
Directions
Heat oven to 200 degrees Celsius.
Place butternut and garlic in a roasting pan, season with sea salt and drizzle with 2 tablespoon olive oil and chilli flakes. Roast for 10 minutes.
Turn down the oven to 180 degrees Celsius, add the red onion and coat in oil, return to oven to cook for further 20 minutes.
Heat a little olive oil in a frying pan and add the halloumi.
Cook on both sides for about a minute. Set aside.
Mix the chilli, coriander, lime juice and coconut ugar with the remaining olive oil and season with salt and pepper.
Toss the arugula together with the butternut, halloumi and red onion (discard the garlic) and drizzle with the dressing.
Serve immediately, while warm.
