Roasted Spicy Squash Leafy Salad

Name: Roasted Spicy Squash Leafy Salad
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
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

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

Roasted Spicy Squash Leafy Salad Recipe: Veggie

Ingredients
Method

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

method:

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.
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.

Print Recipe www.makemoreofsalad.co.uk