Tuesday, 11 June 2013

Butternut Squash, Beetroot and Avocado Salad GF SCD


When I was younger, salad was defined as lettuce, tomatoes and cucumber and, if we were lucky, coleslaw and potato salad. My grandma also used to include spring onions, celery and occasionally mustard and cress. How things have moved forward! This salad is so colourful and delicious and once the butternut squash has roasted, it takes no time at all to put together and since it's bursting with nutritional goodness it's ideal to eat as a main course as well as a side.


Butternut Squash, Beetroot & Avocado Salad GF SCD

8 handfuls of watercress and rocket leaves 
½ medium butternut squash
2 cooked beetroot
½ - 1 ripe avocado
½ lemon or lime juiced
40 - 60 g walnuts
25 g hulled pumpkin seeds
4 - 8 sage leaves (depending on their size)
basil leaves
extra virgin olive oil
sea salt
freshly ground black pepper (optional)
walnut oil (optional)

This is just a guide to the quantities, you can add more or less of each main ingredient as you choose. 

Set the oven to 180°C. Peel and chop the butternut squash into bite sized cubes and spread out on a baking tray. Finely chop the sage leaves.


Sprinkle the chopped sage over the butternut squash and drizzle with a little extra virgin olive oil.


Sprinkle with freshly ground sea salt and bake in the oven for 30 to 40 minutes until soft, take out of the oven and allow to cool slightly.


Meanwhile, heat a frying pan over a low light, tip the pumpkin seeds into the pan and toast them until they start to pop. Set on one side to cool.


Chop the beetroot into bite small cubes.


Slice the avocado into small chunks and dip in the lime or lemon juice to prevent it from going brown.


Chop the walnuts finely. Chop the basil leaves or use greek basil which is beautifully fragrant and doesn't require chopping.


Arrange the salad straight onto the plate. Take a couple of handfuls of watercress and rocket leaves then arrange the butternut squash, beetroot and avocado chunks on top. Lastly, sprinkle with pumpkin seeds, chopped walnuts and basil leaves.


If you wish, drizzle some walnut oil and grind some black pepper over the top of the salad.



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23 comments:

  1. Delicious colorful salad vicky as it roasted more tasty.

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  2. What a visually stunning and incredibly tasty salad! You always make me want to eat a bowl full of veggies when I read your amazing recipes :)

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    1. Thank you Laura, I totally agree the colours are wonderful!

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  3. This is so beautiful, Vicky! It truly is like a work of art - the colors are stunning! I will share tomorrow on Facebook (it is late here now).
    Hugs from across the pond,
    Megan

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    1. Hi Megan! That's very kind of you, thank you!

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  4. My mouth is watering! What a gorgeous salad and so wholesome and nutritious too. Your pictures are beautiful. If you get a chance to share it with us at Hearth and Soul I'd be really grateful :) I'm going to pin and share this on FB. It's too good to miss!

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  5. Sounds great. Any salad with avocado is a winner in my book. Oddly, I'd never seen it paired with beets until earlier this week. Thanks for adding more color to my day!

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    1. Thank you Dawn, it does seem a strange combination doesn't it but we regularly have the two together and it definitely works!

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  6. Hello Vicky,

    Your pictures are mesmerizing. Gorgeous!!!!

    And this salad looks like a work of art. Just lovely.

    Have a wonderful weekend!! :-)

    Hugs,
    --Am

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    1. Hi Amber, thank you for your lovely compliments! The colours of these veggies are beautiful aren't they!

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  7. Hi Vicky,

    Gorgeous salad! Beautiful colours and I bet it tastes as good as it looks :-)

    ~Laureen

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    1. Hi Laureen! Yes it does, the combinations work beautifully! Thank you!

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  8. I love a good salad and this combo of veggies look great! Avocado makes everything better.

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    1. Hi Amy, Yes, I very much agree with you about the avocado. We try to add a little to all our salads, so even if it's not a main ingredient, we're benefiting from its wonderful nutritional goodness! Thank you!

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  9. Fabulous! I just made this for lunch. Beautiful and tasty, using two of my favorite vegetables. (Side note: I've never cooked beetroot from scratch - sad, but true. I roasted the chopped beet at the same time I roasted the squash, and it was delicious!)

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    1. Hi Sharon, I'm so please you enjoyed it! I can just imagine how lovely the roasted beet was! Genius!! Maybe I'll try do that next time! Thank you so much for letting me know you made it.

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  10. Hi,

    We’ve recently launched the website Alldishes.co.uk. It’s a search engine that aims to gather all the best recipes from UK and Irish websites and blogs. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit http://alldishes.co.uk or send us an email on info@alldishes.co.uk. We look forward to hearing from you!
    Kind regards,
    Senka

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  11. Beautiful salad! I love the avocado addition.

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    1. Thank you Amy Jo! The avocado makes all the difference!

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  12. This salad is cryworthy-good.

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