The nights are closing in, a chill is in the air, but we are also having some bright blue sky days which makes us happy! Autumn is here and for us at Feed, this means warming immune boosting salads using seasonal vegetables to take us through from summer into winter. We love root vegetables during these months, they have a warming cozy feeling about them and a total joy to eat. Today’s ingredient is the root vegetable Butternut Squash. The bright orange/yellow flesh is the main source of its health benefits, containing high levels of antioxidants vitamin C and E, essential for life and enhancing immunity. In fact when together they reinforce and extend each other’s antioxidant activity – a winner!!
We roasted the squash with a little rosemary oil and Himalayan salt for 30-40 mins. Then we served with some pre-prepared black quinoa (we like to cook up a stash for the week to throw into salads anytime), raw cabbage, red onion and dressed with a turmeric, raw cider vinegar and olive oil dressing – delicious! Turmeric is packed with anti-inflammatory properties, garlic is natures antibiotic and raw apple cider vinegar helps with digestion.
All in all a great dish packed with antioxidants, properties to help combat colds and dressing to support digestion. And it looks pretty fabulous too!