Ingredients
- 300 g of butternut squash, peeled and sliced into triangles or whatever shape you prefer
- 1 globe artichoke, cut into eighths
- 60 g of goats cheese, crumbled
- 150 g of lettuce
- 1 tablespoon of slivered almonds, toasted
- salt and pepper to taste
- 2 tbs of olive oil
- 1 tbs of freshly squeezed lemon juice
- VINAIGRETTE:
- 2 tbs of olive oil
- 1 tbs of freshly squeezed lemon juice
- 3 teaspoon of honey
- 2 teaspoon of Dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 180 celsius (350 fahrenheit).
- Add the butternut squash to a bowl with 1 tbs of the olive oil and season to taste. Toss to combine and place on a baking tray lined with baking paper and roast for 15 minutes until tender. Set aside to cool.
- Place a piece of foil large enough to encase the artichoke and place the artichoke on top. Pull up the sides of the foil to make a well and add the lemon juice and olive oil and mix gently. Season and then close the foil over and roast for 15 minutes, or until tender. set aside to cool.
- To make the dressing, combine all of the ingredients in a mini food processor and process to combine. Alternatively combine the ingredients in a glass jar and shake until combined.
- To assemble the salad place the lettuce in a bowl and top with the roasted butternut squash and artichoke before scatting with the crumbled goats cheese and slivered almonds. Add the dressing immediately before serving and toss to combine.
Notes
If you aren't familiar with trimming and preparing an artichoke, see this link for step by step instructions. Alternatively substitute with marinated artichoke hearts and skip the roasting step.
Nutrition (estimated per serving)
Calories: 502kcalCarbohydrates: 37gProtein: 11gFat: 37gSaturated Fat: 8gCholesterol: 13mgSodium: 241mgPotassium: 905mgFiber: 8gSugar: 14gVitamin A: 16630IUVitamin C: 46.9mgCalcium: 169mgIron: 2.9mg
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