Roasted Spicy Squash Leafy Salad
- 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
Method
- 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.
PER SERVING: 19.5g FAT (Excluding extras)
Roasted Spicy Squash Leafy Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
- 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.
PER SERVING: 19.5g FAT (Excluding extras)
Roasted Spicy Squash Leafy Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
