Description
This is a real show stopper salad - glittering pomegranate seeds and shiny butternut squash gleam in this delicious and nutritious beetroot and butternut squash salad.
Ingredients
For the salad:
2 raw beetroots
1 butternut squash
1 tbsp olive oil
1 tbsp maple syrup
400g tin of brown lentils
200g rocket and salad leaves
200g cherry tomatoes, halved
4 tbsp sunflower seeds
4 tbsp pomegranate seeds
fresh parsley to garnish
sea salt and black pepper
2 rosemary sprigs
For the dressing:
1 tbsp tahini
1 tsp dijon mustard
1 tsp balsamic vinegar
1 tsp maple syrup
3 tbsp olive oil
sea salt and black pepper
Instructions
Preheat the oven to 200 degrees celsius. Cut the butternut squash and beetroot into 1 inch cubes. Toss in olive oil, maple syrup and season with salt and pepper and rosemary. Mix to coat and roast for 50 minutes or until tender, stirring halfway.
Meanwhile make the dressing. Combine the dressing ingredients and whisk together. Set aside.
Take the roasted vegetables out of the oven. Remove any twiggy stems of rosemary.
Toss the rocket and salad leaves in a large bowl with the halved cherry tomatoes, drained and rinsed brown lentils and a few spoons of the dressing.
Top with the warmed roasted vegetables, sunflower seeds, pomegranate seeds and drizzle over the rest of the dressing. Garnish with fresh parsley.
