Warm Rainbow Salad

Happy new year!! Has everyone recovered from New Years Eve yet? We've had a day to cope with the hangover and now it's detox time right? No need to panic though. Just because we are watching what we eat doesn't mean we have to sacrifice taste, you just need to be creative with what you know. Yes, salads can be one of the most depressing things to eat in the winter but this is a game changer. If you want to make it super healthy omit the maple syrup but lets face it, you've got to have some pleasures. I got the inspiration for this recipe on Stylist, I just changed up a few of the ingredients (do we really need to fry bacon in maple syrup and brown sugar?) and it was good to go.

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What you'll need:

• 1 pomegranate
• 4 rashers of maple cured bacon (Lidl's is the best!)
• 1 tbsp olive oil
• Spinach
• Half a butternut squash
• Quarter block of feta  
• 1 clove of garlic
• 2 tsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp cider vinegar
• 2 tbsp olive oil

(Serves 2)

Peel and cube the squash, drizzle over the olive oil and bake for 30 minutes until soft. Lay the bacon on a drip tray and grill for 10-15 minutes. Meanwhile scoop all the seeds out of your pomegranate. Be warned, you need to be in full protective gear for this, the juice goes everywhere! Crumble the feta, shred the spinach and start laying out your rows in a large bowl.

For the dress mince the garlic and put in a small jar along with the mustard, maple syrup, cider vinegar and olive oil. Give a good shake and then taste. Add any ingredients as desired. Line up the squash and bacon and drizzle over the dressing. Enjoy!