Butterbean, Squash & Strawberry Salad
This Butterbean, Squash & Strawberry Salad is a vibrant and nutritious dish. Butterbeans are a great source of plant-based protein and fibre, which aid in digestion and help keep you feeling full for longer. They also provide essential nutrients like iron, potassium, and magnesium, which support various bodily functions including heart health and muscle function.
The addition of of squash adds a rich source of vitamins A and C, which are important for immune function and skin health. Squash is also high in antioxidants, which help combat free radicals and reduce the risk of chronic diseases.
Strawberries bring a burst of sweetness and are packed with vitamin C and manganese, which have anti-inflammatory properties and promote healthy skin and metabolism. They also contain antioxidants that protect the body from oxidative stress.
Combining these nutrient-dense ingredients in a salad not only provides a delightful mix of flavours and textures but also contributes to a diverse and balanced diet. The variety of plant foods in this salad supports a healthy gut microbiome – and we all know how important gut health is!
It is of my personal seasonal favourites as it shows eating seasonally can bring more variety, colour and nutrients to your plate. If you want to make the most of seasonal produce throughout the year, you can check out my 6 Reasons To Eat With The Seasons eBook, packed with practical tips and delicious recipes to help you eat more seasonally.
If you like this Butterbean, Squash & Strawberry Salad, don’t forget to also check out my eBook 6 Reasons To Eat With The Seasons: Your Complete Guide with Monthly Recipes.
Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition – I LOVE seeing all your recreations! 📷
Butterbean, Squash & Strawberry Salad Recipe
Ingredients:
- 1 butternut squash
- 1/4 cucumber
- 1 cup strawberries
- 1 avocado
- 1 tin butterbeans
- 1/2 lemon (juiced)
- drizzle apple cider vinegar
- drizzle extra virgin olive oil
- 1 tablespoon tahini
- 1 tablespoon pomegranate molasses
- handful of sunflower seeds/pumpkin seeds
Method:
- Chop butternut squash into cubed and roast in the oven at 200 degrees for 20-25 minutes.
- Whilst butternut is cooking, prepare the dressing. In a small bowl, use a fork to mix together lemon juice, apple cider vinegar, extra virgin olive oil, tahini and pomegranate molasses.
- Chop the cucumber, strawberries and avocado. Add to a bowl with the butter beans and roasted butternut squash and mix.
- Pour over the dressing and toss to mix.
- Top with a sprinkle of sunflower seeds/pumpkin seeds and enjoy!
Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition – I LOVE seeing all your recreations! 📷
If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations.
For more savoury recipe ideas, try these recipes:
- Salmon, Courgette & Carrot Fritters
- Turmeric Roasted Cauliflower
- Baked Aubergine & Tahini
- Sticky Peanut Butter Tofu
- Crispy Lentil Rice
- Lentil & Walnut Pasta Bolognese
- Vegan Spaghetti Bolognese
- Stuffed Sweet Potato with Chickpeas
- Courgette Salmon Frittata
- Teriyaki-Glazed Salmon
- Peanut Tofu Stir-Fry
- Edamame Mushroom Burgers
- Carrot Chickpea Patties
- Original Chickpea Patties
- Vegan Nut Roast
- Baba Ganoush (smoky Aubergine Dip)
- Homemade Hummus
- Muhammara (Red Pepper & Walnut Dip)
- Roasted Red Pepper Hummus
- Beetroot Hummus
- Shakshuka
