Roasted Squash Salad – Meatless Mondays

Sorry for the lack of recipes recently I have been eating the same things or not eating at all as I have gone back onto sertraline and it has taken my appetite with it. If you follow my Instagram you may have seen some of the stories I put up regarding the food I have been eating and this one is by far my favourite and is from Womens Health “Flat Belly Meals”. This is one of the most delectable things I have ever eaten squash in and I like squash! So even though I am fine with most foods I know not everyone is so I have tried to think about ways people could eat these with little or no worries with regards to getting a blockage.

  • 30g soft goats cheese
  • 150g butternut squash
  • 5/6 brussels sprouts – peeled
  • 1 medium pear – skin removed
  • 15g crushed nuts such as walnut, pistachio, pecan or cashew – omit if you know these cause blockages
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp wholegrain mustard

First of all preheat your oven to 160c.

Then begin to remove the squash peel and dice into medium sized chunks, next chop in half the sprouts.

Arrange the veg on a baking tray, you can spray them with a little oil if you want too and place in the middle of the oven for 20 mins or until ever so slightly charred.

Next slice the pear and put it to one side.roasted squash salad

Mix the oil, mustard and vinegar together to make the dressing.

Once the veggies are ready mix with the cheese, pear, nuts (if you are having them) and the dressing.

Then just tuck in! I find that as long as sprouts are either shredded and sauteed or roasted I don’t have a problem eating them. You can squeeze out the middle of the sprout after it has been roasted and just eat the softer insides. I really like the dressing for this salad it is sweet and tangy which pairs perfectly with the cheese.

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