This is an easy recipe I kind of just made up when I was on detox, although that one had pear instead of apple, and of course no cheese. Post-detox I changed it, and it worked. After pimping this on Facebook, I was asked to post the recipe here. So this one is for you, Antonia.
4 cups fresh spinach
1 butternut squash or small roasting pumpkin
2 sprigs of rosemary
20 pecans (halved or crushed)
1 tbsp soft goats cheese
1 small apple
1 tbsp seeded/wholegrain mustard
1 tbsp apple cider vinegar
1 tbsp olive oil, plus a tsp for the dressing
Preheat oven to 200. Peel & chop pumpkin/squash into 2cm-ish cubes. Chuck cubes in a bowl with rosemary & 1 tbsp olive oil. Mix well & leave sit. Transfer to a baking/roasting tray, then pop into the oven, roast until cooked through (about 20-30 minutes). Take out, let cool slightly.
While the pumpkin is-a-roastin’, make your dressing – seeded mustard, the tsp of the olive oil & apple cider vinegar. Whisk up, taste, season it if you think you need to.
Wash spinach thoroughly & pat dry (or spin the crap out of it if you have a salad spinner), chop roughly if spinach leaves are large. Throw it into a bowl.
Slice up your apple, throw it into the bowl with some crumbled goats cheese & also throw in your pecans. Add your pumpkin, then the dressing, mix together & serve. Voila! Makes about 4 large servings
An easy, effortless, cheap & healthy dinner that is surprisingly filling. Comes to about 140 calories a serve. Husbandman loves it and we eat it as a main for dinner, but I can imagine it would be on fire with a piece of meat balanced atop, and I am also tempted to throw some beetroot in the mix. Maybe next time. Either way this has become a regular dinner in our house, and left overs for lunch the next day are pretty special too. With my recent findings of a garlic allergy, I leave it out, but personally don’t think it needs it (seems I have turned a corner, eh). It also doesn’t need seasoning, but a bit of Murray River Pink Salt doesn’t hurt on the pumpkin, haha. Enjoy!