I will make no apologies for posting another salad recipe here – as the (unprecedented) heatwave continues here in the U.K. I am definitely struggling to find enthusiasm to create anything hot, but I am especially pleased with this warm salad recipe. There are lots of different flavour combinations within this, from the filling and satisfying butternut squash to the fresh spinach, crunchy cashew nuts and sweet cranberry pieces – it’s definitely not a boring side salad!
1 large butternut squash, peeled, deseeded and cubed
2 red onions, finely sliced
1 clove of garlic, minced
1 tbs olive oil
100g fresh baby spinach, rinsed and drained
50g cashew nuts
2 tbs dried cranberries
100g feta cheese, cubed
1. Add the butternut squash cubes to a large saucepan of boiling water, bring to the boil then simmer for 15 minutes.
2. Add the drained squash cubes to a large bowl with the onions slices, cashews, garlic, and oil, and season. Mix well then pour into a large frying pan and fry gently for 10 minutes. Set aside to cool slightly.
3. Meanwhile, add the cranberries to a small bowl of boiling water and allow to soak for 10 minutes. Drain and set aside.
4. In a large salad bowl, mix together the spinach leaves, butternut squash mixture and cranberries. Top with the feta cubes and serve at room temperature with some fresh toasted pittas.