Peach and butternut salad recipe
Peach and butternut salad recipe
This peach and butternut salad dish is yet another delicious alkaline recipe from Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson.
We Heart Living – Honestyly Healthy Peach and Butternut Salad full
PEACH AND BUTTERNUT SALAD
This salad screams summertime – it’s fresh, refreshing and zingy all in one. What’s more, it’s a real crowd pleaser – it’s visually stunning and the textures work really well together. However, the secret is that it’s so easy. So, here’s to making you look like a pro without trying too hard!
Ingredients (Serves 3–4 as a starter or 2 as a main dish)
For the salad:
1 butternut squash (you need about 200g (7oz) roasted squash)
1 tsp sunflower oil
3 ripe medium-sized peaches
50g (1 3/4oz) wild rocket (arugula)
30g (1 1/4oz) feta cheese
10g (1/4 oz) dill, chopped
Finely grated zest of 1 lemon
For the dressing:
10g (1/4 oz) dill, chopped
4tbsp olive oil
1tbsp rice vinegar
1/2tsp brown rice syrup
Pinch of Himalayan pink salt
Juice of 1 lemon
Method
Preheat the oven to 180°C/350°F/gas mark 4.
Peel the squash, cut into quarters and coat in the sunflower oil. Roast for 30–40 minutes. Remove from the oven and set aside.
Slice the peaches and the roasted squash and place on top of a bed of rocket (arugula) leaves.
Crumble feta cheese and sprinkle the dill and lemon zest over the top.
To make the dressing, simply whisk all the ingredients together and pour over the salad.
NUTRITIONAL NUGGET
Peaches originate from the rose family and are a great source of vitamin C and beta-carotene to support your immune system.
Why not try a Raw Green Curry with Courgette ‘Noodles’ or tasty Crunchy Toffee Popcorn?
Honestly Healthy for Life
Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.
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