Harvest Festival On A Plate -butternut Squash And Hen Egg Salad

Name: Harvest Festival On A Plate -butternut Squash And Hen Egg Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave Mixed baby salad such as bulls blood, red mustard leave, mizuna, rocket, land samphire ect.., washed; 1 small butternut squash, young and very fresh; 1 small head cauliflower; 1 teaspoon dijon mustard; 2 fre range egg yolks; 3 free range hens eggs; 6 Juice of half a lemon; 250 milliliters sunflower or light olive oil; 2 Tbs olive oil; 1 Tb pumpkin seeds; 100 grams quinoa; 2 radishes, finely sliced; 1 pinch Pinch of saffron; 6 servings Salt and freshly cracked black pepper; 2 slices ciabatta bread or sour dough bread, cut into 1cm dice; 1 pinch Pinch of turmeric; 1 Tb coarsely chopped fresh walnuts

You can never have too many side dish recipes, so give Harvest Festival On A Plate -butternut Squash And Hen Egg Salad a try. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This dairy free and vegetarian recipe has 702 calories, 13g of protein, and 55g of fat per serving. A mixture of olive oil, butternut squash, turmeric, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 25 minutes.