Για την συνταγή στα Ελληνικά πατήστε εδώ
Goodmorning, my dear friends! My day started with running and that means it was a good start!It had been a long time since my last run. Oh God, it makes you feel alive! I made this tasty salad yesterday which is easy, quick and packed with nutrients! I used butternut squash one more time and realised how much I love it. Our mommy never cooked it at home and I thought that I didn’t like it. But the truth is that I have become a huge fan!
Have a lovely time and think positive! Happy weekend, friends! Kisses!
Ingredients (serves 2):
1,5 cup butternut squash, diced
1 cup chickpeas, drained and rinsed well
1 cup cabbage, shredded
1 roasted red bell pepper, diced
3 artichoke hearts, cooked and chopped
2 +2 Tbsp olive oil +1 Tbsp balsamic vinegar
2/3 tsp garlic powder
salt and pepper
Place butternut squash on a baking sheet lined with parchment paper. Season with salt, pepper, garlic powder, pour olive oil and stir to combine. Bake in preheated (fan function) oven at 180 for about 15-20 minutes until golden brown. Remove the baking sheet from the oven. Add artichoke, chickpeas, pepper and cabbage. Stir to combine. Mix 2 Tbsp olive oil with balsamic vinegar and pour over salad. Serve.Top with poppy and sesame seeds (optional). Enjoy!