Lightly Spiced Butternut (salad)

RECIPE

Lightly Spiced Butternut Salad

Servings: 4-6
Difficulty: Easy

Credit: Foodeva Marsay

Ingredients

1 Large Butternut squash (peeled and cubed into Chunks)

1 Medium Onion (finely sliced)

1 teaspoon mustard seeds

2 Whole Red Dried Chillies

A Little Turmeric Powder (less than ¼ teaspoon)

½ teaspoon Chilli Powder

Salt to season

1 Tablespoon Sugar

Method

~ Heat 3-4 Tablespoons of Oil in a Pot

~ Add in the mustard seeds and dried red chillies and once they begin to simmer, add and Sauté the sliced onions until lightly browned

~ Follow with the Butternut Cubes/Chunks, and add the Turmeric, Chilli Powder and Salt to taste, Mix through well and add ½ cup water, close pot with Lid and allow to gently cook through at medium/low stove setting.

~ After 10-15 minutes of cooking, OR when water is absorbed and Butternut is Softened yet still holding it’s cubed/chunk shape, add in the sugar, and gently shake the pot, do not over stir the Butternut, and switch off the stove.

~ At this stage your Lightly Spiced Butternut is ready to serve now as a SIDE DISH on it’s own.(see pic below),

FOR THE SALAD

~ Any Variety of Salad Leaves, I used Baby Leaf Frizze
~ ½ Red Pepper, Thinly sliced
~ Small Red Onion, sliced into thin rounds.
~ ¼ Cup Cubed Feta Cheese, Or more to Your liking.
~ 1 Tablespoon each of Flaked Almonds and Pinenut Seeds, Dry Roast in pan and keep aside.

Salad Dressing
2 Tablespoon Mayonnaise
1 Tablespoon Creamy Salad Dressing (today I used an Italian Salad dressing variety)
Salt and Garlic or Lemon Pepper seasoning, OR freshly cracked Black Pepper (to lightly season)
1 Tablespoon Olive Oil
1 Tablespoon Lemon Juice
1 teaspoon Sugar

▶️ Whisk all Salad Dressing Ingredients together and keep aside.

~ Layer All the salad Ingredients onto a Large Serving Platter,
~ Top with the cooked Butternut Chunks (Add the bits that may have become a little too soft during cooking, it just adds to the overall texture and enhances Visual appeal;).)
~ Drizzle the Salad Dressing all over the salad, saving some to serve on the side.
~ Scatter the dry roasted flaked almonds and pinenuts on top.
✨Note… Try using the red pepper and red Onion variety as it a little sweeter/mild, which complements the butternut perfectly✨
See blog for more pics on this recipe https://marsay786.wordpress.com/2015/07/27/lightly-spiced-butternut-salad/

ENJOY
💕Foodeva Marsay💕

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