Butternut Squash, Beetroot & Walnut Salad
A delicious colourful salad with layers and textures to delight your palate. Gluten-free, grain-free and suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 2 heads Baby gem lettuce, chopped
  • Generous handful Fresh rocket
  • 2 cups (400g) Cooked beetroot, chopped
  • 1 cup (225g) Dry curd cottage cheese/Polish cheese “twarog”
  • Generous handful Walnuts, chopped
  • 2 tablespoons Extra virgin olive oil
  • Sea salt & Black pepper
For the dressing:
  • 2 tablespoons Extra virgin olive oil
  • 2 tablespoons Apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Raw honey
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6. Toss the butternut squash with olive oil. Season with salt and pepper and roast for 30 minutes.
  2. While the butternut squash is roasting, start preparing the salad. First layer the greens, followed by the butternut squash, beetroot and dry curd cottage cheese. Top with the chopped walnuts.
  3. Finish by mixing together all the salad dressing ingredients and mixing well. Toss over the salad and serve immediately.