This week I was approached by Genie from bunnyeatsdesign to submit one of my posts for a monthly link-up called Our Growing Edge. This is an event which aims to connect food bloggers and inspire us to try new things (this is sooo up my street!). This month’s event theme is Work Day Eating & is hosted by Cheryl from businesschic.com.au.
I’m going to submit a post from couple of days ago that talked about my regular lunch choices (like this one in the photo above) and asked what other people eat during the week too. I got a ton of interesting responses and would happily eat all of those too :))). This is the link back to that post.
While I was thinking about all of this I also remembered I made a Butternut squash and Goat’s cheese salad a couple of weeks ago for the first time that would easily suit a week day lunch. It’s a really delicious, colorful dish that needs a little prep prior to plating up but can all be made in advance when time is more plentiful.
Roasted Butternut Squash and Goat’s Cheese Salad
1 1/2 cups roasted butternut squash pieces, sliced
1 cup cooked puy lentils
2 oz fresh goat’s cheese, sliced into 1 inch pieces
1/2 fresh zucchini, sliced into ribbons
1 handful cooked green beans
Small handful of fresh mint
Olive oil and fresh lemon juice
Salt and Pepper
- In a salad bowl, add the butternut squash, lentils, zucchini & green beans
- Add the goats cheese and sprinkle with the fresh mint
- Season well and add a couple of drizzles of olive oil and lemon juice. Toss the salad well.