Roasted Sprout & Squash Salad Finished With Maple & Blue Cheese
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Preparation: 15-20 minutes - oven 180c
Cooking: 15-20 minutes
Serves: 4 people
Ingredients
300g Butternut Squash Wedges
300g Sprouts
30ml Maple Syrup
2g Salt
1g Cracked Black Pepper
5g Thyme
400g Mixed Grains - Cooked ( black lentils, three colour quinoa, pearl Barley etc )
80g Blue Cheese
20g Cashew Nuts
20g Pecans
20g Walnuts
60g Dried Cranberry
100ml Olive oil
1 Lemons
100g Kale
Method
Pre heat the oven to 180c
Mix together the squash , sprouts , onion wedges , maple syrup , salt , fresh cracked black pepper, thyme and half the olive oil , then roast until tender.
Add to the mixed grains when cooked and set to one side.
Crumble the blue cheese and combine with the salad.
Toast the nuts and add to the salad , with the dried cranberry
Mix lemon juice and the remainder of the olive oil and dress the salad , finish with sliced kale and serve.
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