"Butternut squash, often described as being 'smooth as butter, sweet as nut', is speculated to have originated in the state of Massachusetts, USA. Although a fruit, butternut squash has been promoted to the class of winter-veggies and cooked as though it were a vegetable. Referred to as ‘pumpkin’ in Australia and ‘gramma’ in New Zealand, the veggie has become quite the fave! Our hearty salad contains diced and roasted pumpkin that’s tossed with chicken-bacon, quinoa, broccoli, black olives, roasted onions, assorted lettuce and almond flakes. Served with a sweet and savoury maple- and rosemary-dressing on the side, you are about to experience a salad-rush like never before.
Red pumpkin dices - (15 gms)120
Broccoli florets(blanched) - 40gms
Onion slices - 20gms
Boiled mixed quinoa - 40gms
Chicken bacon strip - 2gms
Black olives(cut into halves lengthwise) - 10gms
Assorted lettuce - 20gms
Chopped parsley - 5gms
Chopped onion - 15gms
Chopped garlic - 1gm
Dry oregano - 0.5gm
Crushed black pepper - 1gm
Butter - 5gm
Olive oil - 5gms
Pancake syrup, (maple syrup) - 5gms
Chilli flakes - 0.5gms
Almond flakes(toasted) - 5gms
Lemon juice - 2ml
Vinaigrette - 20ml
Pancake syrup, (maple syrup) - 10gms
Chopped fresh rosemary - 0.5gm
Lemon juice - 2ml
1. Marinate the diced pumpkin and onion slices with chopped garlic, fresh rosemary, maple syrup, salt, and butter. Roast it in the oven at 160°C for around 20 minutes, until the pumpkin gets a golden tinge to it.
2. Cut the chicken bacon into strips and saute on a pan till they are crisp.
3. Heat olive oil in a pan, add chopped onion and saute for a minute. Add boiled quinoa, chopped parsley, salt and black pepper.
3. Take a salad bowl, add roasted pumpkin and onion, quinoa, broccoli florets, black olives, chicken- bacon strips and the.remaining herbs and adjust seasoning.
4. Garnish with toasted almond flakes and few lettuce leaves and serve with the dressing.
Make this yummy dish at home or simply order it in!