Ingredients
- 1 butternut squash, cubed
- 3 nectarines, sliced
- 1 tbsp extra virgin olive oil
- 1 pinch chilli flakes
- 1 tbsp maple syrup
- 1 pinch salt and pepper
- 100 g spinach
- 100 g blueberries
- 150 g pomegranate
- 1 small red onion, chopped
- 2 tbsp flaked almonds
- 40 g feta cheese
Instructions
- Preheat the oven to fan 180
- Add the cubed butternut squash and sliced nectarine to an oven proof dish. Drizzle with extra virgin olive oil, chilli flakes, maple syrup, and season with salt and pepper. Mix well to combine.
- Place in the oven for 40 minutes. Once soft and nicely charred, allow to cool.
- Add a layer of spinach to a large bowl and top with the squash, nectarine, red onion, blueberries, pomegranate, flaked almonds and crumble over the feta cheese.
- Serve with protein of choice and enjoy
Notes
If you would like to see a video tutorial on how to make this roasted squash and nectarine salad, click the link below ⬇️
Roasted Squash And Nectarine Salad Video Tutorial
Nutrition
Calories: 290kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 168mg | Potassium: 1133mg | Fiber: 9g | Sugar: 26g | Vitamin A: 22693IU | Vitamin C: 58mg | Calcium: 192mg | Iron: 3mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer