Rosemary Roasted Squash And Sautéed Mushroom Salad
- 1/2 a butternut squash
- 1 plate of spinach
- 1 small zucchini
- 5 chestnut mushrooms
- a dozen cherry tomatoes
- a handful of pine nuts
- a handful of pumpkin seeds
- a handful of pomegranates
- 1 limes
- rosemary
- olive oil
- salt
- Start by slicing the squash into slices a few cm's thick, the cut the skin of each one before chopping them into bite sized cubes. Place these in a 200C oven with 2 teaspoons of dried rosemary, olive oil and salt. Roast for about twenty minutes, until they're nice and tender.
- While these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons.
- Fill your plate with spinach before adding the tomatoes, zucchini and pomegranates.
- Peel the mushrooms and chop them into bite-sized slices, saute them in a frying pan with olive oil, rosemary and salt. This should take 5-6 minutes, until they brown and become wonderful soft and tender. Add these to the salad plate.
- In the same pan cook the pine nuts and pumpkin seeds, this way they'll absorb all the delicious aromas of the rosemary and mushrooms. These will take 2-3 minutes to cook, then sprinkle them over the salad. Once the butternut squash is cooked add this to the salad too.
- Pour over one juiced lime, sprinkle some salt, mix up and then enjoy,
spinach, zucchini, mushrooms, cherry tomatoes, nuts, pumpkin seeds, limes, rosemary, olive oil, salt
Taken from www.epicurious.com/recipes/member/views/rosemary-roasted-squash-and-sauteed-mushroom-salad-51523801 (may not work)