SIX YEARS AGO, I flagged a delicious salad I had at a cafe in Nairobi. Yesterday, I finally made my version of it.
Sources: Well Plated by Erin | Healthy Recipes | Love & Lemons
Serves: 3-4 | Time: 40 min
Ingredients
Roasted Butternut Squash (changed seasoning)
1 lb #ButternutSquash, cubed
Scant 1 tbsp EVO
S&P, to taste
Za'atar seasoning, to taste
Roasted Zucchini (changed seasoning)
1 lg #zucchini, cut into chunks
1/2 tbsp EVO
S&P, to taste
Za'atar seasoning, to taste
Roasted Peppers (changed seasoning)
2 #BellPeppers (I did red and yellow) cut into chunks
1 tbsp EVO
S&P, to taste
Za'atar seasoning, to taste
Honey Mustard Dressing
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 small garlic clove, grated or minced
¼ teaspoon sea salt, more to taste
Freshly ground black pepper
Additional Ingredients
Grain of choice (I did Roland's Porcini mushroom couscous)
Instructions
If you have two ovens, preheat one oven to 400 degrees F and the second to 450F. If you have one, preheat to 425F and be creative with how you position your baking sheets. Generously coat three baking sheets with nonstick spray or cover with parchment paper.
Coat your squash with oil and seasonings. Spread onto one of the sheets, place in the oven at 400F and roast for 25 min.
Coat your peppers with oil and seasonings. Spread onto one of the sheets, place in the oven at 450F and roast for 20 min.
Coat your zucchini with oil and seasoning. Put it in the oven with the squash when there is 15 min left on the squash.
While the veggies roast, prepare your grain according to package instructions. Fry the cheese. And blend all of the dressing ingredients together.
In a bowl, put a scoop each of grain, squash, zucchini, and bell peppers. Top with cheese and then drizzle the dressing on top. Enjoy!