Goodbye Winter Blues! ❆ Keeping Motivated, Healthy & My Festive Salad Recipe!

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and often less expensive.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar and more tart.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing healthy fats.

Preheat the oven to 200C with a roasting tray inside.

Dice the butternut squash into small chunks and toss into the roasting tray with salt, pepper, extra virgin olive oil (EVOO), and garlic granules.

Roast the butternut until softened and golden for 15 to 20 minutes.

Finely chop the kale and add it to a mixing bowl with a drizzle of olive oil and a pinch of salt.

Massage the kale leaves until softened.

Add the cooked quinoa and pomegranate seeds to the mixing bowl and set aside.

Roughly chop some walnuts and once the butternut is cooked, add them to the roasting tray and roast for a further 3 to 5 minutes.

Remove the roasted butternut and walnuts from the oven and allow to cool for a little.

Mix the dressing ingredients together until combined.

Add the butternut and walnuts to the mixing bowl with the dressing and toss until all combined.

Season with extra salt and pepper to taste and serve.

Equipment Needed

Spice Level:

Dietary

Allergens