LCChaosandhome

Category: Salads

  • Warm Butternut Squash & Sweet Potato Salad (High-Protein, Cosy & Easy)

    Warm Butternut Squash & Sweet Potato Salad (High-Protein, Cosy & Easy)

    If you love a cosy bowl of food that still feels light and nourishing, this warm butternut squash and sweet potato salad is for you. It’s packed with colour, fibre and healthy fats, with a good hit of protein from the feta and walnuts.

    I’ve been making a version of this salad for years, and it’s one of those recipes that feels just as at home on a busy weeknight as it does on a relaxed Sunday lunch. Serve it as a main for two, or as a side dish for three to four people.

    Why you’ll love this recipe
    • Warm and satisfying – roasted squash and sweet potato make this much more filling than a “normal” salad.
    • High in protein and healthy fats – feta and walnuts keep you fuller for longer.
    • Simple ingredients – everything is easy to find in UK supermarkets.

    • Flexible – works as a main, side dish, or meal-prep bowl.

    Ingredients


    Serves 2 as a main, 3–4 as a side:
    • 1/2 butternut squash (or pumpkin), cut into small cubes
    • 1 large sweet potato, peeled and cubed
    • 2 handfuls walnuts
    • 140 g sun-dried tomatoes in oil, chopped
    • 100 g feta cheese, crumbled
    • 1 handful baby spinach leaves
    • Salt and pepper, to taste

    • A drizzle of oil from the sun-dried tomatoes (or 1 tablespoon olive oil)

    Method

    1. Preheat the oven
      Preheat your oven to 200–225°C (about 392°F). Line a baking tray with non-stick roasting paper or a silicone mat.
    2. Prep the vegetables
      Peel and slice the sweet potato, then cut into small cubes or quartered slices. Slice the butternut squash and cut into cubes. You can leave the skin on the squash if you like – it softens beautifully when roasted.
    3. Roast the squash and sweet potato
      Spread the squash and sweet potato in a single layer on the prepared tray. Season lightly with salt and pepper.
      Roast in the middle of the oven for around 15 minutes, or until starting to soften and turn lightly golden at the edges.
    4. Toast the walnuts
      After 15 minutes, sprinkle the walnuts over the tray. Return to the oven and roast for a further 10–15 minutes, until the vegetables are soft inside and caramelised on the edges and the walnuts are toasted and fragrant.
    5. Prep the remaining ingredients
      While the veg is roasting, chop the sun-dried tomatoes into small pieces. Crumble the feta and rinse/dry the baby spinach leaves if needed.
    6. Assemble the salad
      Once the veg and walnuts are done, transfer them to a large bowl while still warm. Add the chopped sun-dried tomatoes, baby spinach and crumbled feta.
      Season with a little extra salt and pepper if needed. Drizzle over a spoonful of the oil from the sun-dried tomatoes (or olive oil) and gently toss everything together so the warm veg just starts to wilt the spinach.
    7. Serve

    Serve immediately as a warm salad bowl, or let it cool slightly and enjoy at room temperature. It’s delicious on its own, or alongside grilled chicken, fish or a piece of crusty bread.

    Approximate macros per serving
    (For 2 servings from this recipe – these are estimates.)
    • Calories: around 550–600 kcal
    • Protein: around 15–18 g
    • Carbohydrates: around 45–55 g

    • Fat: around 30–35 g

    Tips, swaps and serving ideas
    • Make it vegan: Swap the feta for a dairy-free alternative or add extra toasted nuts and seeds.
    • Add grains: Stir through cooked quinoa, couscous or brown rice to turn this into a bigger meal prep bowl.
    • Change the greens: Baby kale or rocket (arugula) also work if you don’t have spinach.

    • Add a dressing: Finish with a squeeze of lemon juice or a splash of balsamic vinegar if you like a sharper finish.

  • Matthew McConaughey’s Viral Tuna Salad Recipe (Tried and Tested!)

    Matthew McConaughey’s Viral Tuna Salad Recipe (Tried and Tested!)

    If you’ve been anywhere near TikTok or Instagram lately, you’ve probably seen it: Matthew McConaughey’s now-famous “clean out the fridge” tuna salad. He first talked about it on the 2 Bears, 1 Cave podcast, describing a Sunday family staple loaded with wasabi, apple, corn, peas and crispy jalapeño chips — and the internet has not stopped talking about it since


    I had to try it for myself, and honestly? It shouldn’t work — but it really, really does. The wasabi mayo gives it a gentle kick, the apple and corn add sweetness, and those crushed jalapeño chips fold in the crunch a normal tuna salad is missing. This is now firmly in my regular lunch rotation.
    Why This Recipe Works
    McConaughey calls this his “clean out the fridge” salad, and that’s really the beauty of it — it’s endlessly adaptable. Add more or less of anything depending on what you’ve got and how you like it . A few reasons this combination just clicks:
    • Wasabi mayo adds a subtle heat that builds rather than overwhelms.
    • Apple and corn bring natural sweetness that balances the vinegar and pickles.
    • Crispy jalapeño chips replace the usual celery crunch with something far more interesting.
    • A touch of agave or honey rounds everything out.
    Ingredients
    Makes about 4 servings
    For the dressing
    • Mayonnaise — 1/2 cup (115g)
    • Wasabi paste — 2 tsp (10g)
    • White wine vinegar — 2 tsp (10ml)
    • Lemon juice — 1 tbsp (15ml)
    • Italian dressing — 2 tsp (10ml)
    For the salad
    • Tuna in olive oil, drained — 10 oz (280g)
    • Red onion, finely chopped — 3 tbsp (30g)
    • Dill pickles, finely chopped — 3 tbsp (30g)
    • Crispy jalapeño chips — 1/3 cup (15g)
    • Apple, chopped — 1/4 cup (35g)
    • Sweetcorn kernels — 1/2 cup (75g)
    • Frozen peas — 1/2 cup (65g)
    • Agave syrup or honey — a touch, about 1 tbsp (15ml)
    Method

    1. Make the dressing. In a medium bowl, whisk together the mayonnaise, wasabi paste, white wine vinegar, lemon juice, and Italian dressing until smooth.
    2. Add the crunch and sweetness. Stir in the red onion, dill pickles, jalapeño chips, apple, corn, and peas until everything is coated in the dressing.
    3. Fold in the tuna. Gently fold the drained tuna through the mixture, taking care not to break it up too much. Add a touch more mayonnaise if you like it creamier.
    4. Chill (if you can wait). McConaughey recommends letting it sit in the fridge overnight — he says the flavours “coagulate” and it tastes even better the next day (City Cast Austin). That said, it’s completely delicious eaten straight away too.
      How to Serve It
      This tuna salad is endlessly versatile:
      • Piled onto a sandwich with good bread
      • Scooped into butter lettuce cups for a lighter lunch
      • Served with crackers or pita chips for dipping
      • Straight out of the bowl, no shame
      Recipe Notes and Tips
      • No measurements are set in stone. McConaughey never gave exact quantities — every published version (including this one) is an estimate, so taste as you go and adjust the wasabi, vinegar, and sweetness to your liking.
      • Use good quality tuna. Since tuna is the base of the whole dish, it’s worth using a nicer tin packed in olive oil rather than water.
      • Keep the jalapeño chips crunchy. If you’re not eating the salad right away, hold back the chips and stir them in just before serving so they stay crispy.
      • Storage. Keeps well in the fridge for up to 3–4 days in an airtight container.
      Frequently Asked Questions
      Does this tuna salad really have wasabi in it?
      Yes — it’s mixed into the mayonnaise for a subtle kick rather than a strong wasabi flavour. Start with less if you’re unsure and add more to taste.
      Can I make it without mayonnaise?
      Some versions swap the mayonnaise for Greek yoghurt for a lighter, higher-protein take, keeping the rest of the recipe the same.
      What’s the best tuna to use?
      Good quality canned tuna packed in olive oil, well drained, works best for flavour and texture.
      Why does McConaughey call it a “clean out the fridge” salad?
      Because the exact ingredients and quantities are flexible — it started as a way to use up whatever was left in the fridge on a Sunday.
  • Crunchy avocado chick pea & feta salad

    Crunchy avocado chick pea & feta salad

    Hey there, foodies! If you are anything like me, you are constantly on the hunt for a recipe that looks gourmet, tastes like a dream on a sunny Greek island, but takes practically zero time to throw together. Well, search no more because I have found your new obsession!

    Let’s be real—salads can sometimes feel a bit boring or sad. But when you combine creamy, buttery avocado with the vibrant crunch of a Mediterranean-style mix, everything changes. Whether you need a lightning-fast lunch or a crowd-pleasing side dish for your next get-together, this one is an absolute game-changer.

    Why You’re Going to Fall in Love with This Salad

    I mean, where do I even start? First off, it takes about 10 minutes from start to finish. Second, the texture profile is out of this world. You get the richness of the avocado, the creaminess of the feta, the chew of the chickpeas, and that refreshing crunch from the cucumber and red onion. It’s basically a party in a bowl.

    Plus, it’s super forgiving. Cooking for a household that mixes up metric and imperial? I’ve got you covered with measurements that work whether you’re in the UK or the US!

    What You’ll Need

    Here is your shopping list to get this masterpiece on the table:

     2 ripe, firm avocados (diced)

     1 can / 14 oz (400g) tin chickpeas (garbanzo beans) (rinsed and drained)

     1 pint / 2 cups (approx. 250g) cherry tomatoes (halved)

     1 large English cucumber (diced)

     1/4 red onion (finely sliced)

     1/3 cup (approx. 50g) pitted Kalamata olives (halved)

     1/2 cup (approx. 100g) block feta cheese (cut into chunky cubes or hand-crumbled)

     1/4 cup fresh flat-leaf parsley (chopped)

    For the Lemon-Oregano Dressing:

     1/3 cup / 80ml extra-virgin olive oil

     2 tablespoons fresh lemon juice

     1 tablespoon red wine vinegar

     1 clove garlic (minced)

     1 teaspoon dried oregano

     1/2 teaspoon ground sumac (optional, but highly recommended for an extra citrusy kick!)

     Salt and freshly cracked black pepper (to taste)

    Step-by-Step: Let’s Get Cooking!

    1. Whisk Up the Magic: In a small bowl or jar, combine your extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, sumac, salt, and pepper. Give it a vigorous whisk or shake until it’s fully emulsified and smelling incredible.

    2. Build the Base: In a large salad bowl, toss in your rinsed and drained chickpeas, halved cherry tomatoes, diced English cucumber, finely sliced red onion, halved Kalamata olives, and that fresh chopped parsley.

    3. Dress It Down: Pour most of that zesty dressing over the veggie and chickpea mixture. Toss gently so everything gets a nice, even coat.

    4. The Star of the Show: Now, gently fold in your diced avocados and chunks of feta cheese. Drizzle whatever dressing is left right over the top. Try not to mash the avocados—we want them looking pretty!

    5. Serve and Savor: Give it one final, gentle stir and serve it immediately while everything is at its absolute crispiest.

    Quick Pro-Tips from My Kitchen to Yours

     The Onion Trick: If raw red onion tends to be a bit too punchy for you, let your sliced onions soak in a bowl of ice water for about 10 minutes before adding them to the salad. It mellows out the bite completely!

     Avocado Selection: Make sure your avocados are ripe so they are buttery, but still firm enough to hold their shape when diced. Nobody wants guacamole salad (unless that’s what you’re going for!).

    Have you tried making a Mediterranean-style salad like this before? What is your absolute go-to salad ingredient? Let me know in the comments below, and don’t forget to pin this recipe or share it with a friend who loves good food!

    Until next time, happy eating!

  • The Salad You’ll Be Obsessed With All Season Long! 🥗🍓

    The Salad You’ll Be Obsessed With All Season Long! 🥗🍓

    If you’re anything like me, you’re always looking for that one salad that doesn’t feel like “work” to eat. You know the one—it has to be crunchy, fresh, a little bit salty, and have just the right amount of sweetness. Well, look no further! This Strawberry, Avocado, and Feta salad with a poppy seed dressing is about to become your new kitchen staple.

    It’s vibrant, it’s beautiful, and honestly? It tastes like a fancy café lunch, but you can throw it together in your own kitchen in under 15 minutes. Whether you’re hosting friends or just treating yourself to a gorgeous weekday lunch, this one hits every single mark.

    Why You’ll Love This Combo

    The magic really happens with the texture. You’ve got the creaminess of the avocado and feta, the crisp snap of fresh greens, and that satisfying crunch from the toasted pecans and pistachios. Plus, the poppy seed dressing ties everything together with a tangy, sweet kiss that makes the strawberries pop.

    Let’s Get Cooking!

    Ingredients:

     120g baby spinach

     80g mixed salad leaves (or rocket)

     1/2 small red onion, thinly sliced

     1 large avocado, cubed

     75g crumbled feta

     290g fresh strawberries, sliced

     45g pecans, toasted

     40g pistachios, toasted

     Fresh mint, chopped (the secret weapon!)

    For the Poppy Seed Dressing:

     80ml olive oil

     3 tbsp honey

     2 tbsp apple cider vinegar

     1 tbsp poppy seeds

     1 tsp Dijon mustard

     1/4 tsp sea salt

     1/8 tsp black pepper

    Instructions:

    1. Whisk the Dressing: Grab a small bowl or jar, add all the dressing ingredients, and whisk until it’s perfectly smooth and emulsified. Set it aside to let those flavors mingle.

    2. Toast those Nuts: This step is non-negotiable! Heat a dry skillet over medium heat and toast your pecans and pistachios for 3–5 minutes. You’re looking for them to be golden and fragrant. Take them out of the pan immediately so they don’t burn.

    3. Assemble: In a big serving bowl, combine your greens. Layer on the red onion, creamy avocado, salty feta, and those beautiful fresh strawberries.

    4. Finish Strong: Scatter the toasted nuts and the fresh, chopped mint over the top.

    5. Dress and Serve: Drizzle the dressing right before you’re ready to eat so everything stays crisp. Toss it gently, and dive in!

    Pro-Tip: If you aren’t eating the whole bowl at once, serve the dressing on the side. It keeps the greens from wilting, and you can keep the leftovers for lunch the next day!

    Let me know in the comments—are you a fan of fruit in your salads, or are you a savory-only purist? I’d love to hear your favorite combos!

  • The Perfect Pear & Fig Salad: Fresh, Elegant, and Easy

    The Perfect Pear & Fig Salad: Fresh, Elegant, and Easy

    Looking for a side dish that looks like it came from a high-end bistro but takes minutes to throw together? This pear, fig, and blue cheese salad is the answer

    . It perfectly balances sweet, crisp fruit with tangy blue cheese and earthy, toasted walnuts. It is the perfect centerpiece for your next lunch or dinner gathering.

    Ingredients

    For the Salad:

     Mixed Salad Greens: 150g (approx. 5-6 cups), such as arugula or baby spinach

     Shallot: 1 small, very thinly sliced

     Figs: 2 medium, quartered

     Pears: 3 medium (Bosc or Anjou work best), ripe but firm and thinly sliced

     Blue Cheese: 113g (4 oz), crumbled

     Walnuts: 117g (approx. 1 cup), lightly toasted and roughly chopped

     Pomegranate Arils: 82g (approx. 1/2 cup)

     Fresh Thyme: For garnish

    For the Dressing:

     Extra-Virgin Olive Oil: 60ml (4 tablespoons)

     Champagne or White Wine Vinegar: 30ml (2 tablespoons)

     Honey or Maple Syrup: 20g (1 tablespoon)

     Dijon Mustard: 1 teaspoon

     Sea Salt & Black Pepper: A pinch of each

    Instructions

    1. Toast the Walnuts: In a dry skillet over medium heat, toast the walnut halves for 3–4 minutes until fragrant. Keep an eye on them so they don’t burn! Remove from the heat, let them cool, and give them a rough chop.

    2. Assemble the Base: Arrange your mixed salad greens in a large serving bowl. Scatter the sliced shallots and quartered figs evenly across the top.

    3. Layer the Flavors: Fan the pear slices at intervals throughout the bowl for that professional look. Generously crumble the blue cheese over the top and scatter with your toasted walnuts.

    4. Add the Finishing Touches: Sprinkle the pomegranate arils over the salad for a pop of color, and finish with a few sprigs of fresh thyme.

    5. Make the Dressing: In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.

    6. Serve: Drizzle the vinaigrette over the salad just before serving to keep everything crisp and fresh.

    Pro Tip: If you are prepping this ahead of time, keep the dressing separate and add it right before you walk to the table. This keeps the greens from wilting!