Butternut Squash and Red Cabbage Salad

DAY 1 – LUNCH

BUTTERNUT SQUASH AND RED CABBAGE SALAD – SERVES 2

Ingredients

For Baked Salad

½ butternut squash peeled, halved and cut into slices

½ tsp chilli flakes

½ tsp sea salt or as per your taste

4 garlic cloves, finely sliced

1 tsp fresh thyme or dry mixed herbs

1 ½ tbsp extra virgin cold-pressed olive oil

For the Dressing

3 tbsp extra virgin cold-pressed olive oil

2 tbsp date syrup

Zest of 1 orange

Juice of 1 orange

½ tsp cinnamon powder

½ tsp himalayan salt or as per your taste

3 tbsp fresh coriander leaves, finely chopped

For the Raw Salad

½ small red cabbage, grated

Handful dried cranberries

¼ tsp sea salt or as per your taste

Freshly cracked black pepper as per taste

Garnish

¼ cup walnuts and pecan nuts mix, toasted

1 tbsp black sesame seeds

Method

1. Preheat the oven to 180 degrees for 10 minutes.

2. Add all the ingredients for the baked salad in a baking tray with parchment paper, mix and bake in the oven for 20 minutes on 180degrees. Ensure it is well cooked.

3. For the dressing, add all the ingredients in a smoothie maker and blend. Taste and adjust the flavours according to your liking. Store in an airtight jar.

4. To make the raw salad, add all the ingredients in a mixing bowl and mix well.

5. To serve – plate the red cabbage mixture at the bottom of the serving tray, followed by the baked butternut squash. Drizzle the dressing over the salad just before serving and finish it off by garnishing with nuts and seeds.