December 8, 2012

Multigrain Salad with Roasted Butternut Squash & Avocado Dressing

Multigrain (mix of Farro, wheat, rice, oats and barley) - 1/2 cup
Pressure cook with 1 cup of water and let it cool.

For Roasting:
Butternut Squash - 1 cup (peeled and sliced into strips)
Red Onion - 1 medium
Garlic - 3-4 cloves
Green Chilly - 2
Sea Salt - as per taste
Chilly powder - as per taste
EV Olive oil - to spray for roasting about a Tbsn

Roasting Squash:
Slice the Butternut Squash, chop the onion, Garlic and green chilly.
Mix with Sea Salt and chilly powder.
Spread everything on a baking sheet and spray EV Olive oil and into toaster overn at broil -450 deg for about 12 minutes.

Raw Veggies:
English Cucumber - 1/2
Baby Spinach - 1 cup
Raw Mango - 1/2 cup (Peeled and sliced thin)
Before you are ready to serve, slice the cucumber and mango mix in with the roasted veggies.

Dressing - Avocado
Lemon Juice - 1 tbsn
Sea Salt  - as per taste
Take out the avocado meat. Add lemon juice and salt and may be a  green chilly (optional) and blend it well to make the dressing.

Put it all together on a bed of spinach and enjoy !!

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