This filling salad is low in fat and high in protein, a great choice for lunch when you’re super hungry and need an energy boost!
What you need
1 large bell pepper cut into pieces
2 tbsp extra virgin olive oil
1 tsp chopped thyme
2 tsp honey
¼ small red onion, chopped
4 cups loosely packed spinach
1 Italian Chicory or red cabbage
½ cup unsalted sunflower seeds
½ teaspoon salt
½ teaspoon black pepper
Preheat oven to220 degrees. Coat a baking sheet with olive oil spray. Toss squash and bell pepper with two teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl. Arrange in single layer on prepared baking sheet. Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes. Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl. Add onion, spinach, apple, cabbage, sunflower seeds, and squash mixture. Toss to combine.
Nutritional Facts per serving: 1024 kilojoules, 1.9g sat fat, 337g sodium, 10.7g sugar, 7.1g dietary fibre, 5.1g protein.