Super Spinach Salad
Spinach is something that I eat daily, or at least most days, and I quite often I blitz it in a green smoothie and drink it. Why? Because the little leaves are a power house of green goodness. Rich in iron, spinach has the ability to help increase our energy by improving the quality of our blood and it is also packed with vitamins and mineral supporting our overall well being. Let’s face it, if Popeye could survive his endless battles on it, I think it’s worth including in our diet on a regular basis. So here is a Meat Free Monday recipe that will help you through the week. Please let me know if you like it as much as I do.
Take care of yourself inside and out
Serves: 4 as a side dish and 2 as a main
• 1 butternut squash chopped into cubes
• Olive oil
• 1 tbsp paprika
• 1 tsp hymalian salt
• 1 tbsp herbs (optional)
• 1 bag of spinach
• 1-2 avocados
• 2 tbsp pumpkin seeds
• 1 tbsp olive or flax oil
• 1 tbsp apple cider vinegar or 1tbsp balsamic vinegar
• 1 tbsp tamari or soy sauce or mix oil and vinegar with tahini to create a thicker dressing.
• Salt and pepper to taste
1. Preheat oven to 200 0C
2. Chop and cube butternut squash, place onto a baking tray and drizzle with olive oil and add spice, salt and herbs. Ensure the butternut squash is well coated in the seasoning and bake for 30-40 minutes.
3. Whilst the butternut squash is baking put spinach into a large salad bowl, add chopped avocado and seeds.
4. Dress spinach with oil, vinegar and sauce and mix.
5. Once the butternut squash is cooked add it to the spinach which will cause it to wilt and soften.
6. Add salt and pepper to taste.
Variations: Add 1 cup of olives / feta cheese / flaked fish ( but not on a Monday ;-D )