Monday, 30 October 2017

Autumn Spice: Squash & Avocado Salad

Here’s a first - I don’t believe I’ve ever wrote a foodie recipe type blog before! I thought I’d give it a whirl because I’ve got to that stage in life where making, or even thinking about what to have for tea is one of the greatest joys in life, and also because I am terrible for improvising recipes and then forgetting what I did when it comes to making it again, so two birds, one stone!

If you would normally turn your nose up at the idea of a salad dinner, you need to start throwing some pomegranate into the mix. Honestly, it’s a game changer. Over the summer, I made so many simple salad combinations, chicken & avo, halloumi, orange & grilled corn and every single time, I would finish by chucking some pomegranate over the top.

I love Autumn & Winter food. The time of year where everyone starts craving heartier meals to warm the ole’ tum, however, after eating a lot of beige, I do miss the crispy, cold freshness of summer dishes, so I thought I would try to give an Autumn update to one of my tried & tested fruity salads!

We had some leftover squash & sweet potato, so I thought that would be a good starting point. It was bit of a “let’s just try this and see” recipe but honestly, it was SO tasty, and even James “a salad isn’t a dinner” Bagshaw, said that it was “best *beeping* salad he’s ever tasted”, so I guess that means I’m ready to work for Gordon Ramsey now.

You will need:
• 1 tbsp. Coconut Oil
• 2 sweet potatoes
• ½ Butternut Squash
• ½ cup walnuts
• ¼ tsp ground cinnamon
• ½ tsp of ground cloves
• ¼ tsp nutmeg
• ½ cup Pomegranate seeds
• Rocket & Baby leaf salad
• Salt & Pepper to season

For the Dressing:
• ¼ cup pomegranate juice
• ¼ cup lemon juice
• ½ tsp ginger
• 1 garlic clove
• ¼ cup olive oil
• Salt & Pepper to season

Now get to it…

Step One: After chopping your squash and sweet potatoes, chuck them in the oven for 30 minutes with 1 tbsp. of coconut oil and a few cracks of salt & pepper. Turning and shaking every 10 minutes or so. Sprinkle a small pinch of sugar or honey over the top for the final 10 minutes in the oven.

Step Two: While the veg is roasting, you can get on with the dressing. I started by adding the peeled garlic clove, ginger (the pre-chopped frozen packs work a treat) into a blender and giving it a whirl for about a minute. I then added the pomegranate juice, lemon juice and oil. After a few pulses, I removed the garlic clove – you could leave it in, but I personally don’t like when garlic is too overpowering, and I could smell that it’d already made its mark in the dressing, so it got evicted. When this had all combined, I poured it through a strainer to get rid of the pulpy bits and left it in the fridge to keep cool.

Step Three: Autumnal Croutons! After chopping the whole walnuts in half, I toasted them in a pan for a few minutes. Then, after taking them off the heat, I stirred in the ground cinnamon, ground cloves and nutmeg and set aside.

Step Four: Finally, when the veg was ready, I stacked up the plates, gave it a good drizzle of the dressing over the top and served with a side of chunky chips.

Enjoy! Do let me know If you try it yourself or if you have any other vegetarian Autumnal / Wintery recipe recommendations, I’d love to try new dishes!

Much love,
L xo
© Novella Afterglow | All rights reserved.
Blog Layout Created by pipdig