When the weather gets colder, I struggle a bit with eating cold raw salads so I like to combine the green salad leaves with cooked or oven roast vegetables.
200 gr baby spinach leaves, can be combined with other salad leaves
1 small butternut squash, peeled and cut into 2×2 cm cubes
2-3 tbsp olive oil
Salt and pepper
A pinch of Chilli flakes, optional
1 tsp Italian herbs
2 ripe but firm pears, unpeeled, cored and cut to wedges
Some coconut fat for frying
1 tbsp maple syrup
A handful of walnuts
150 gr organic sheep milk feta cheese
For the dressing
4 tbsp olive oil
1 tbsp white balsamic vinegar
1 tsp mustard
Salt and pepper to taste
Heat the oven to 200 degrees.
Arrange the salad leaves in a large shallow salad bowl.
Place the butternut squash cubed in a bowl, drizzle with olive oil, add the spices and toss well to cover evenly.
Place the the butternut squash cubes on a baking tray lined with baking paper and bake in the preheated oven for about 20-25 minutes until the squash is soft and nicely browned. Set aside to cool.
Heat the coconut fat in a nonstick pan, add the pear wedges and cook on both sides until lightly browned. Drizzle the maple syrup on top and cook for few more minutes to let the pears caramelise. Remove and let it cool.
Whisk the dressing ingredients together.
When ready to serve, scatter the roast squash and pears over the spinach, drizzle the vinaigrette, scatter the nuts and crumble the feta cheese on top.
Certified natural nutritionist
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