Look at that! It is Monday again. The weeks seem to just slide by and I am once again reminded that time does not wait for anyone.
This recipe of Roasted Butternut Salad with Toasted Seeds are the perfect recipe to share on this glorious meat free Monday, friends. This salad is also particularly great to serve as a side, no matter what day it is…
I am obsessed with this amazing vegetable lately. Have you noticed? Last week I shared this comforting Butternut and Onion Au Gratin and I am also quite fond of mashing it up and serving it with delicious slow cooked meats like Sticky Beef Short Rib with Butternut Mash.
This versatile veggie also made its appearance in this Rustic Ratatouille recipe and keeps adding another dimension to salads like this Butternut, Rocket and Feta Salad with Balsamic Glaze. The options are endless…
This recipe consists of roasted butternut chunks, served on a bed of greens with toasted seeds. Add a whole lot of sour cream, and you have yourself a nutritious, low carb meal.
I hope you guys are positive for the week ahead. Make it a healthy, happy and productive week. That’s just really saying you should make this for dinner tonight. K, bye!
| Prep Time | 5 min |
| Cook Time | 40 min |
| Servings | servings |
- 1 butternut cut into chunks
- 15 ml olive oil
- 2 cups frilly lettuce
- 3 tablespoons toasted mixed seeds
- sour cream to serve
Ingredients
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- First off, place your butternut in an oven safe dish and drizzle with olive oil.
- Roast in the oven for 40 minutes until soft. Leave to cool.
- Arrange the salad leaves on plates and top with butternut.
- Sprinkle with toasted seeds.
- Serve with sour cream.
