Butternut squash salad of DeliVerde’s salads


Serves 4-6
Difficulty level: Easy
Preparation time: 50 min
(vegetarian, lactose-free, milk-free, not including: citrus fruit, nuts, fish/shellfish)

When the raw materials are well balanced, no gimmickry is needed. In addition to DeliVerde’s fesh salads, in Ulla Salo’s recipe there is oven roasted butternut squash which makes the salad more filling.

1 small butternut squash
2 carrots
1 bunch of radishes
1 DeliVerde’s frisée salad
1 DeliVerde’s lollorosso lettuce
1 DeliVerden ice lettuce
½ bunch of DeliVerde’s mint

DeliVerde’s dressing
squash seeds

Split the butternut squash lengthwise and remove the seeds. Slice the squash halves into thin slices. Put the slices on a baking tray, dust with salt and black pepper. Roast the slices in the oven at 200 degrees for 35–40 minutes. If you want, you can also roast the squash seeds on a pan. Peel the carrots and cut chips from them with a peeler. Slice the radishes. Tear and rinse DeliVerde’s salad on the bottom and add radishes, carrot chips, roasted butternut squash and mint. Top with DeliVerde’s dressing and squash seeds.

See other recipes made for DeliVerde:

Further information