Butternut Squash & Apple Salad with Creamy Blue Cheese Dressing
Author Sonia! The Healthy Foodie
For the Salad
200gsteamed butternut squashcooled*
The seeds from ¼ pomegranatecheck out this brilliant site for clear instructions on how to seed a pomegranate
For the Dressing
30gDanish blue cheese
1tbspMeaux mustardyou could also use Dijon
¼cupfat free plain Greek yogurt
¼tspfreshly cracked black pepper
1scoop plain whey protein powder
1-3tbspwateradd more of less depending on how thick you want your vinaigrette to be
Start by making the vinaigrette by placing all the required ingredients to your small blender or food processor. Process until smooth and creamy. Set aside.
Arrange the arugula, squash, apple and pomegranate seeds nicely on a serving plate.
Drizzle vinaigrette on top of the salad at the moment of serving.
*To steam butternut squash, simply peel it and cut it into bite size pieces, then place it in a steaming basket over simmering water, cover and cook until fork tender but still retains a little bit of a crunch, about 8-10 minutes. Depending on the size of your cubes. Allow to cool completely before adding to this salad, preferably overnight.
Butternut Squash & Apple Salad with Creamy Blue Cheese Dressing https://thehealthyfoodie.com/squash-and-apple-salad-with-creamy-blue-cheese-dressing/