Friday, January 10, 2014

Wintery Roasted Squash and Arugula Salad

I love this super, yummy salad that adds a touch of class to any meal. Or simply combine it with a lovely bowl of soup for a delightful lunch. Enjoy! Love Chef Mel xx

Wintery Roasted Squash and Arugula Salad

2 cups winter squash cut into small chunks
2 tablespoons fresh basil finely chopped
Olive oil
Sea salt and freshly ground black pepper
2 cups mushrooms, thickly sliced
4-6 cups arugula
½ block firm tofu crumbled
1-2 tablespoon umeboshi vinegar
Balsamic vinegar

Heat the oven to 375 degrees.
Put the squash in a roasting tin with 1-2 tablespoons of oil, and season well with salt and pepper.
Roast for about 35 minutes, stirring once, until the squash is soft and colored round the edges.
Add the umeboshi vinegar to the crumbled tofu and mix well.
Place a tablespoon of oil into a skillet over a medium heat. Add the mushrooms and a little salt and pepper, and sauté for a few minutes.
In a serving bowl, add the squash and the just-warm mushrooms with the arugula and tofu.
Add the basil and a generous dash of balsamic vinegar.
Mix gently and serve.

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