Come and taste the delicate sweetness of pear and the well-seasoned butternut squash, blended with freshly shredded basil. This salad is completely veganfriendly and has an extra kick of flavour compared to other vegetarian dishes. It also provides important daily nutrition to your and your family’s diet. It’s perfect for a healthy lunch, anytime and anywhere.
This salad is so easy to prepare, making it a great option to pack for lunch or to have as leftovers. It’s also ideal for when you come home from work after a long day and need something light, quick and healthy.
INGREDIENTS
2 ripe pears (wedge slices, unpeeled)
Butternut squash (4 cups, med size-diced cubes)
Garlic (2 cloves, minced)
Black pepper (½ tsp, grounded)
Extra olive oil (3 tbsp)
Honey (1 tbsp)
Salt (½ tsp, preferably kosher)
Red onion (1 small, thinly sliced)
Basil (about 2 dozen leaves, freshly shredded)
Rosemary (½ tbsp, freshly chopped needles)
Feta cheese (about 2 tbsp crumbled)
INSTRUCTIONS
Preheat your oven to 400 degrees Fahrenheit.
Take a large bowl and add the squash and pears to it.
Pour oil all over the squash and pears, then add garlic, black pepper, salt, onion, rosemary and honey.
Use a spatula or spoon to gently mix the ingredients in the bowl.
Spread the mixture evenly on a large baking sheet, grease the sheet before spreading the mixture. A Roast in the oven for 16-20 minutes, until golden brown.
Let the mixture cool, then place it in a salad bowl. Add basil and mix it lightly with a spatula. Finally, serve with feta cheese and enjoy!
Note* It’s important not to overcook squash and pear so that it maintains a crisp texture.
Dwayne Brown | Contributing Writer
