Roasted Spicy Squash Leafy Salad

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 1kg butternut squash, peeled, deseeded and cut into 2cm dice
  • 2 tbsp extra virgin olive oil
  • 1 tsp crushed chilli flakes
  • 1 tsp paprika
  • 50g pumpkin seeds
  • 140g bag of watercress, rocket and spinach salad

    • For the dressing

  • 3 tbsp dark soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 tbsp oil

Nutritional Information:

Calories: 309
Fat: 19.5gg

How To Cook

  1. Preheat the oven to 200C/400F/ Gas 6. Place the squash in a roasting tin, toss in 2 tbsp olive oil, chilli flakes, paprika and pumpkin seeds, season and roast for 20 minutes until tender.
  2. For the dressing whisk together the soy, vinegar, honey and remaining oil and toss into the salad and then gently mix in the warm squash. Serve immediately.
    3. www.makemoreofsalad.co.uk
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Roasted Spicy Squash Leafy Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 1kg butternut squash, peeled, deseeded and cut into 2cm dice
  • 2 tbsp extra virgin olive oil
  • 1 tsp crushed chilli flakes
  • 1 tsp paprika
  • 50g pumpkin seeds
  • 140g bag of watercress, rocket and spinach salad
  • [hd]For the dressing[/hd]
  • 3 tbsp dark soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 tbsp oil
    How to Cook
  1. Preheat the oven to 200C/400F/ Gas 6. Place the squash in a roasting tin, toss in 2 tbsp olive oil, chilli flakes, paprika and pumpkin seeds, season and roast for 20 minutes until tender.
  2. For the dressing whisk together the soy, vinegar, honey and remaining oil and toss into the salad and then gently mix in the warm squash. Serve immediately.
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