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Roast Cauliflower, Butternut Squash and Blue Cheese Salad

Posted by food hugs on March 21, 2013 at 8:50 PM

#2 of my Top 5 Healthy Eating Tips is all about Eating a Rainbow every day - a mix of colourful fruits and vegetables.


This dish is a great way of getting some of those fabulous vegetable rainbow colours all in one go! 


It's a recipe adapted from Domini Kemp's 'Roast Cauliflower and blue cheese salad' that appeared in the Irish Times on the 13th October 2012 (http://bit.ly/11ngAwN).  I still have the cut out page, now splodged with olive oil, turmeric and other unidentifiable substances, all signs of a recipe used again and again. I've replaced the potatoes with butternut squash and added big handfuls of leaves. 


This dish has been served for an extended family Sunday dinner as the 'star' of the show with roasted meatballs, hummus, tzatziki and toasted pitta bread.....yum, yum and yum. It's dead simple to make. The photo doesn't really do it justice, as it delivers great flavour, crunch and more-ishness! Serves 4-6 people. 


Ingredients

500g butternut squash (peeled and chopped into 2cm sizes)

1 head of cauliflower (broken into florets)

1-2 tbsp curry powder

1-2 tbsp turmeric

Salt and pepper

Olive oil

120g-160g blue cheese (cut into 1cm dice)

Handful of sliced almonds

2 big handfuls of baby leaf spinach (or rocket, or watercress, or a mix of all 3)

Handful of herbs if you like - flat leaf parsley or coriander


Method

Preheat the oven to 190-200C/gas 6. 

Put the chopped butternut squash and broken up cauliflower onto 2 separate baking trays, in one layer, making sure that there's plenty of room between all the bits. Sprinkle the curry powder and turmeric on top, season well, drizzle over some olive oil and give it all a toss around to make sure the vegetables are well mixed with the spices and oil. 

Roast for about 20 - 30 minutes. Toss regularly and add more oil if needed.

About 2-3 minutes before they finish cooking, add the handful of sliced almonds to the cauliflower tray, so that they toast a little bit.

When cooked, leave the vegetables to cool for about 10 minutes. Then assemble your warm salad - the roasted vegetables, blue cheese, the almonds and handfuls of baby spinach and herbs, if you're using them. Mix well and serve.

Let me know how you get on!





Categories: Healthy Eating Recipes

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