ROASTED BUTTERNUT SQUASH, BEET AND SPINACH SALAD - WITH BALSAMIC DRESSING

Hello readers!.............Trust everybody had a lovely holiday......... and those celebrating, had a lovely Eid with their family and friends..........!

I had an amazing Eid this year with my entire family. I hosted this Eid at my place this year and it was amazing! Thoroughly enjoyed pampering my family...............and time spent with my baby niece was lovely. enjoyed every bit of it.

Surrounded by good food and family........ for a good 10 days! Followed by a trip to Langkawi with my daughter......just her and me for 4 days enjoying every bit of the sand, sea and sun! My turn to get pampered ;)

And just when I was thinking ...........can life get any better? School re-opened ....:D Hahahahahaha............triple whammy!!!!!!!!

After all this excitement I had to drag myself to do a blog post today! Still feeling super lazy!!

After all that over eating and unhealthy eating, today's post had to be a vegetarian salad. Roasted pumpkin/ butternut squash is always yum. beetroot too is delicious this way...........tastes like chips!the pinenuts give you that necessary crunch.............and fetaaaaaa.....needs no introduction ;)

p.s - the reason why you can see too much of beetroot is..........most of it burnt in the oven coz I took it out a bit too late! so watch out for the beetroot. coz it cooks fast...............

Mum and me detoxed with this salad and some garlic bread for lunch!Simple and filling :)

SERVES 2

INGREDIENTS;

butternut squash - 400 g

beetroot - 200 g 

baby spinach - 60 g

pinenuts - 3 tbsps

sesame seeds - 2 tsps

garlic, minced - 1 clove

extra virgin olive oil - 1.5 tbsp

dried mixed herbs - 1/4 tsp

feta cheese, crumbled - 2 - 3 tbsps

coarse sea salt - to taste

chilli flakes - sprinkle

balsamic vinegar 

honey - optional

PROCESS:

• Peel the butternut squash and cut them into bite sized cubes.
• peel the beetroot and slice them in rounds as thin as you can.
• wash the spinach and dry them on a kitchen towel.
• preheat your oven at 180 degrees
• in a bowl place the cubed squash. Mix in the olive oil, herbs and the garlic. Give it a good toss.
• line a baking tray with parchment paper and neatly arrange the squash on it.
• in the same bowl, toss in the beetroot. coat it with the leftover oil in the bowl. 
• then, neatly arrange the beetroot on the same baking tray next to the squash.
• sprinkle with sea salt
• place in the oven.
• beetroot will cook faster since its thinly sliced. so keep a watch and remove within 10 minutes.
• the pumpkin takes 20 minutes to cook.
• keep aside.
• take a small saucepan and dry roast the pinenuts and sesame seeds till they are slightly golden. remove and keep aside.
• in a serving bowl or salad bowl , put the spinach, pumpkin, beetroot. then sprinkle the toasted pinenuts and sesame seeds on top. sprinkle some chilli flakes.
• before serving, top with some crumbled feta cheese and drizzle some honey and balsamic vinegar on top