Recipe: Butternut Squash and Sweet Potato Salad

After morning yoga, I felt like having a light lunch:

Butternut Squash and Sweet Potato Salad
   40g diced butternut squash
   40g diced sweet potato
   1 white onion, sliced into wedges
   100g salad mix (here: peashoots, lettuce, spinach, and red chard)
   10g sunflower oil
   1/4 teaspoon sugar
   pinch salt
   sweet balsamic dressing (I recommend Pukara Estate Carmelised Australian Balsamic Vinegar)

Heat oil in the pan over medium heat. Add the butternut squash, sweet potato, and onion. Sprinkle with salt and sugar. Cover with a lid from a smaller pot (so the lid rests directly on the food). Cook until the bottom layer browns and starts to go black.

In the meantime, wash, chop, and make any other preparations for the rest of the salad.  Add the balsamic vinegar to taste.

When the onions begin to caramelise, take the pan off the stove and add to salad. Tada!

As usual with what I make, the proportions or even exact ingredients in this recipe are not fixed in stone. Swap out anything in the salad mix based on your preferences. Add a bit of paparika to the butternut squash for a bit of a kick. As for oil, any type will do but keep in mind that strong-flavoured ones like olive oil will flavour the food.

Adding a kick: this salad would be great with some goat cheese, sliced chorizo, or bacon bits. Sadly, I did not have any in the kitchen.