Quick and Easy Butternut Squash 7 Grain Salad

This recipe was inspired by a recipe from Rachel Kelly’s book The Happy Kitchen. I made a few tweaks to it including adding 7 grains to it to make it more filling. I love this recipe it is super easy to make and can be made in advance, just leave adding the avocado until ready to serve so it doesn’t go brown.

Spinach is great for every part of the body as it is high in niacin and zinc, as well as protein, fibre, vitamins A, C, E and K, thiamine, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.

Spinach is particularly good for your colon due to the high levels of flavonoids which protect the body from cholesterol and free radicals. The folate in spinach is good for a healthy cardiovascular system, and magnesium helps lower high blood pressure. Studies also have shown that spinach helps maintain your brain function, memory and mental clarity.

Ingredients:

Serves 6

• 1 butternut squash
• 1 tbsp rapeseed oil
• Sprinkle chilli flakes (to taste)
• 1 250g packet of quick cook 7 grains
• 200g spinach (washed and ready to eat)
• 2 avocados
• 3 spring onions
• 2 tbsp mixed seeds

For the dressing:

• 3 tbsp olive oil
• Juice of 2 lemons
• 1 tbsp apple cider vinegar
• 1 tbsp tahini
• 2 tbsp soya sauce
• ½ tsp smoked paprika
• ½ tsp maple syrup

Method:

1. Preheat the oven to 200C/gas 6
2. Peel the butternut squash and cut into 1” cubes, place on a baking tray and toss in the oil and chilli flakes
3. Bake the butternut squash for 20-30 minutes, until tender. Once cooked remove from the oven and leave to cool
4. Cook the grains according to the packaging, I got them from Tesco and they just need to be boiled for 10 minutes. Once cooked drain and leave to cool
5. To make the dressing , place all the ingredients in a bowl and mix well with a fork
6. Chop up the spring onions and avocado
7. Place all the ingredients in a large bowl and mix well, add the dressing and stir well