High-Fibre Roasted Butternut And Spinach Salad
Ingredients
- 200 g Butternut cubes about 2 cups cubed
- ½ medium apple cut into pieces
- 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
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 220 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.