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Butternut Squash Salad with Toasted Pine Nuts

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Geoff Rigby, Level 3
Geoff Rigby
This is a simple and delicious salad, combining roasted butternut squash, roasted tomatoes, asparagus spears and roasted pine nuts on a bed of rocket (arugula). This salad is a perfect plate of healthy deliciousness packed with vitamins. Feeling ambitious? Try Executive Chef Geoff Rigby's Burgundy Salad Dressing recipe to amplify the flavor profile of this salad even more. You'll find it along with the rest of Chef Geoff's Grokker Premium videos on his Profile page.

Cooking Recipe

Servings: 4
Cook Time: 20 minutes
Prep Time: 5 minutes
Ready In: 25 minutes

2½ cups (600g) butternut squash, peeled and chopped
1 cup (300g) cherry tomatoes
4 tbsp olive oil
1 tsp hot dried chili powder
½ cup (100g) asparagus
½ cup (50g) pine nuts
1 cup (100g) arugula (rocket)
½ cup (60g) cilantro (coriander)
1 avocado

9 tbsp extra virgin olive oil
3 tbsp raspberry vinegar
or use Geoff's

1. Pre-heat oven to 425°F (220°C). Place butternut squash onto a roasting tray along with cherry tomatoes. Drizzle with olive oil, sprinkle with hot dried chili powder to taste, and salt and pepper. Place in a pre-heated oven for 20-30 mins or until cooked through. Then, remove and leave it to cool slightly.

2. Cook the asparagus spears in boiling salted water and allow to cool down. Toast the pine nuts in a warm pan. Place the arugula in a bowl and to it add avocado.

3. Once cooled, add the butternut squash, cherry tomatoes and asparagus. Chop a handful of fresh cilantro and sprinkle over along with the pine nuts. Dress with raspberry vinegar and olive oil or with

Butternut Squash Salad
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