Beetroot and butternut squash salad
Serves 1
Directions
- 1Chop the butternut squash into cubes
- 2Peel, cut and boil the butternut squash for a while, then remove from the stove
- 3Peel, cut and boil the beetroot for a while, then remove from the stove
- 4Put the chickpeas in a container, add oil and spices and put it in the air fryer
- 5Add the greens to the salad spinner and wash it
- 6Cut the preserved tomatoes into small pieces
- 7Make the dressing with olive oil, preserved tomatoes, dijon mustard, honey, milk and lemon
- 8Cut a kiwi and strawberries
- 9Add the kiwi, strawberries, blueberries and ice to a glass
- 10Add coconut water and the dressing to the glass
- 11Chop the greens and add it to a plate
- 12Add the boiled butternut squash, boiled beetroot, air fried chickpeas to the plate
- 13Add the goat cheese, walnuts and seeds
- 14Pour the dressing on the salad
Ingredients
- butternut squash
- beetroot
- chickpeas
- oil
- spices
- greens
- preserved tomatoes
- olive oil
- honey
- Dijon mustard
- lemon
- milk
- kiwi
- strawberry
- blueberries
- ice cubes
- coconut water
- goat cheese
- walnuts
- seeds
Equipment
KnifeCutting boardPeelerStovePanColanderAir fryerSalad spinnerLemon squeezer
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