Warm Beetroot, Squash and Chicken Salad
Recipe type: Salad main
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious warm salad for a sunny spring day
  • 5 beetroot
  • 1 kabocha squash
  • 2 little gem lettuce
  • 1 sprig of fresh rosemary
  • 2 roasted or grilled chicken breasts
  • 5 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • ½ feta cheese
  • 1 tablespoon of pumpkin seeds
  • 1 tablespoon of sunflower seeds
  • 1 cup of rocket leaves
  • ½ a lemon
  • 1 tablespoon of apple cider vinegar
  • Some freshly ground black pepper and a pinch of sea salt
  1. Peel and chop the beetroot and put in a baking tray, coat with 1 tablespoon of olive oil, balsamic vinegar and rosemary leaves and roast for 30 minutes
  2. Put the squash, halved, flesh side down in the oven with 1 tablespoon of olive oil rubbed on the skin for 20 minutes, peel and chop
  3. Use the little gem lettuce as the base and add the other ingredients
  4. For the dressing put 3 tablespoons of olive oil, a squeeze of half a lemon, pepper and sea salt in a container, I use a jam-jar and give it a really good shake and drizzle on top.
  5. Hope this salad inspires you!
Recipe by The Life Sutra at https://blog.thelifesutra.com/warm-beetroot-squash-and-chicken-salad/