An easy and delicious Winter Butternut Squash Salad recipe, super quick to make and topped with a tasty fried egg!
It’s January and shock horror I am jumping back on the healthy eating bandwagon along with pretty much every other adult in this country! The Christmas break has been a delicious couple of weeks filled with chocolates, cheese, crackers, wine… just to name a small amount of what I have consumed!
But the new year has arrived and I need to face up to the fact that I’m feeling far from healthy at the moment. I started a series of posts and recipes called “My Healthy Mama” a few months back in an attempt to focus on my own health and fitness and not just the kids’. But life once again took over and I just didn’t seem to have the time (or I chose not to devote the time!) to getting healthier.
As cliched as it seems at this time of year, I’m now determined to get myself back on track. I’ve gone back to the gym (and oh my gosh did it hurt!) and I’ve filled my kitchen with lots of delicious and nutritious foods to eat over the coming week.
Today I made this Winter Butternut Squash Salad. To be honest it wasn’t something I intended on sharing on the blog. It’s one of those recipes that I pretty much made up as I went along but it was so tasty I couldn’t keep it to myself!
It may seem like the completely wrong time of the year to be eating salad but the roasted butternut squash adds such warmth to the plate that it doesn’t feel like a summer meal at all. A crispy fried egg added to the top also makes this recipe super comforting.
This recipe is perfect if you are a work or stay at home parent as it’s so quick and easy to throw together. You can even pre-chop the squash the night before and store it in the fridge, ready to bung in the oven the next day.
- 300g butternut squash
- 1 tsp olive oil
- ½ tsp mixed dried herbs or dried oregano
- 70g lettuce leaves
- 1 tomato
- ¼ cucumber
- 1 medium egg
- olive oil and balsamic vinegar
- salt and pepper
- Preheat the oven to 180c.
- Peel the butternut squash and chop it into small roughly 1 inch cubes. Add to a baking tray and toss with the olive oil and dried herbs. Bake for 15-20 minutes until just soft.
- Meanwhile make the salad by adding the lettuce leaves to a plate or bowl. Chop the tomato and cucumber and add those too.
- Crack the egg into a frying pan (can use oil to fry depending if the pan is non-stick) and fry for 3-4 mins until starting to crisp.
- When the squash is cooked, remove it from the oven and add it to the salad. Drizzle on the olive oil and balsamic vinegar and top with the fried egg.
- Season to taste with salt and pepper.
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