Light Summer Salad Recipe
Try our light summer salad recipe this weekend! The salad recipe focuses on colour and flavour. It is delicious and nutritious. What’s not to love with blueberries, spinach, pomegranate, butternut squash, red peppers? You can even top it with some Keelings strawberries too!
Created by Chef Manager Paul O’Rourke for service, we could barely get a picture before it was sold out! But of course we had some more ready to go. The recipe makes a large salad, so it is perfect for a summer party or barbeque.
We are sharing a new healthy recipe every week this summer as part of our QWellness Programme. Please help us to reach more people by sharing this recipe. We are hoping to show our love of simple, delicious and healthy food with everyone. You can see some recent recipe posts at the bottom of this page.
Light Summer Salad Ingredients
2 butternut squash, cut into cubes
1kg red peppers, roughly chopped
2 punnets of blueberries
500g baby spinach, washed
1kg broccoli, uncooked, stems removed, chopped into very small florets
1 garlic clove, crushed
6 tablespoons of extra virgin olive oil
1 tsp dijon mustard
2 tablespoons white wine vinegar
Zest of 1 lemon
1-2 pomegranates
Sea salt, crack black pepper
Light Summer Salad Method
Pre-heat the oven to 180C.
Separately, toss the butternut squash and red peppers in olive oil and season with salt and pepper.
Roast the butternut squash in the oven for about 25-30 minutes, or until soft.
Roast the red peppers in the oven for 20 minutes, or until soft.
Once the butternut squash is roasted, remove from the oven and toss in a bowl with lemon zest.
Make the vinaigrette by mixing the extra virgin olive oil, Dijon mustard and white wine vinegar. Season to taste.
Toss all the ingredients in the vinaigrette in a large bowl. Place on a rectangular plate and top with pomegranate seeds.
**You can supplement some of the vegetables above with others. For example, courgettes are growing strongly in gardens at the moment. Slice and grill for an extra seasonal hit. Garden beetroot is delicious at the moment too. Simply slice using a peeler and mix in with the salad. **
