After a weekend of big family meals a simple and light midweek salad is always a good reprieve. It can be paired with a simply cooked protein or eaten by itself. Pushing the roasting of the vegetables just far enough so they begin to caramelise is the secret to making this a salad to remember.
Time: 40 minutes
Serves: 4-6
Difficulty: Easy Peasy
Ingredients
500g Butternut
4 Red Onions
1/4 Cup Olive oil
3 Garlic Cloves
1 Tsp Dried Sage
1 Tsp Oregano
Kosher Salt
Black Pepper
1/2 Cup Greek Yogurt
100g Blue Cheese
Juice of 1 lemon
1 small clove of garlic
500g Baby Spinach
Old Sourdough
2 Tbsp Butter
Method
Mix olive oil, garlic, sage and oregano together in a small bowl. Chop the butternut into cubes and the onions in quarters.Pour the marinade over the vegetables and then season well with salt and pepper. Roast in a 200 C oven for 40 minutes.
While the vegetables are roasting Add the Yogurt, Blue Cheese, Lemon and garlic clove to a food processor and blitz till smooth.
Croutons: Cut the sourdough into cubes and then add to a pan with butter and one crushed garlic clove until crispy.
Once the vegetables are done assemble the salad with baby spinach, vegetables and dollops of the dressing.
Happy Cooking!
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