This is the perfect simple summer salad for the whole family to enjoy. Filled with lots of deliciously healthy superfoods, we’ve added butternut squash to the mix. Tossed in with a little olive oil with garlic and lots of freshly ground black pepper, it works a treat.

Enjoy x

You will need:

  • 1 butternut squash – peeled, seeded, and cut into cubes
  • 1 ripe avocado
  • 1 stalk of celery, thinly sliced
  • Freshly washed mixed salad and spinach leaves
  • 1 medium red onion, thinly sliced
  • 1 1/4 cup of lentils 
  • 1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth 
  • 1 medium cucumber
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste

How to prepare:

  1. Preheat the oven to 200 C / Gas 6.
  2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash cubes on a baking tray.
  3. Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes.
  4. Heat oil in medium saucepan over medium-high heat. Add red onion, and celery and sauté until slightly softened. Add lentils and stir 1 minute. Add 350ml of bone broth and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally
  5. Place washed mixed salad and spinach leaves in a large serving bowl, add in the softened red onion and celery and mix in the lentils. Chop up the cucumber into thin slices and add into the bowl. 
  6. Take the butternut squash from the oven and add in the cubes 
  7. Chop up the avocado into thin slices and add to the top

Main photograph: Hermes Rivera on Unsplash