NEW!! Tuesday quick dinner wins feature a hearty and fresh BUTTERNUT SQUASH, HALLOUMI, AVO & ARUGULA SALAD! 🍠🧀🥑🌿 topped with crunchy walnuts and a Maple Cider Vinaigrette that will become a fave, i promise! 🍁 🍋 Grab the easy recipe deets below 👇🏼👇🏼 #vegetarianfood #saladlove Salad Ingredients (serves 2) 2.5 cups of arugula (or spinach) 2 cups of roasted butternut squash 2 small avocados cubed, or 1 large one 1 cup of pan-fried halloumi cheese (cubed)* 1/3 cup walnuts 1/4 cup of dried cranberries (optional) Maple Cider Vinaigrette 🌟🌟🌟🌟🌟 2/3 cup of extra virgin olive or avocado oil 1/4 teaspoon of sea salt 1/4 teaspoon of coarse pepper 1.5 Tbsp of Dijon mustard 1.5 Tbsp of Maple Syrup (or agave) 1/3 cup of cider vinegar 2 garlic cloves, finely minced For the butternut squash; I season with olive oil, sea salt, a pinch of cinnamon and pepper and bake at 400F for ~25-30 mins. It will soften and brown. For the pan-fried halloumi; I slice the cheese into thick strips and cook them for about 3-4 mins on each side and then cut into smaller pieces. I fry it in 1/2 Tbsp of olive or avocado oil. It’s delish, goat and sheep based and super easy to digest! Perfect for your salads, sandwiches, wraps or nourish bowls. Hope you're having a great evening, friends!👋🏻✨xx
