CARAMELISED SQUASH SALAD WITH ORANGE VINAIGRETTE
As this is Detox month, why not try using a salad as a main dish. By mixing fruit, vegetables, dried fruit, protein and a dairy product you get the perfect combination. You can accompany these salads with something small, like a piece of bread.
In order to save time, you can make this salad using left-over roast chicken. You can also make it easier to assemble the salad by using HUERCASA pre-cooked and chopped squash. You can have this salad ready to eat in front of you in just ten minutes.
Quick and refreshing, warm or cold, full of antioxidants, betacarotene, vitamin C, fibre, calcium and protein... What are you waiting for?
- 200g of Huercasa cooked and peeled squash
- 2 tablespoons of sugar
- Mixed salad leaves
- Shredded cooked or griddled chicken
- One orange
- Feta cheese
- 4 walnuts
- For the vinaigrette:
- Juice of one orange
- Peel of one orange
- 1 small spoon of honey
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of white wine vinegar
- Salt and pepper
Open the pack of cooked squash, then drain and dry it.
Pour the sugar into a frying pan and heat until it becomes caramelised (DO NOT TOUCH THE SUGAR). While the sugar is caramelising, add the squash cubes and leave for two minutes to allow the caramel to stick to the vegetable. Stir and then leave for another couple of minutes until all the caramel has stuck to the squash. Transfer to a plate and set aside.
Vinaigrette: Mix all the ingredients together and beat by hand to dissolve the salt.
Assemble the salad by placing the salad leaves on the bottom, followed by the squash, chicken and cheese, placing peeled orange segments around the sides of the dish. Top with chopped walnuts and dress with the orange vinaigrette.
And now enjoy it!