Roast Butternut Squash & Spinach Salad
Servings Prep Time
4Servings 15Minutes
Cook Time
40Minutes
Servings Prep Time
4Servings 15Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. Cut butternut squash into chunks and pour into a roasting tin.
  2. Add a small glug of olive oil, smoked paprika, and a little salt and cracked pepper. Mix well.
  3. Put into the oven at 425F for about 30 minutes (cook until soft and slightly caramelised).
  4. Wash and cut your veggies (no need to cut up the spinach unless you have really large leaves) and add to the bowl.
  5. Into a frying pan, pour out some sunflowers seeds.
  6. Dry fry the seeds on a medium heat until they are turning golden on both sides, stir a lot with a wooden or heat resistant spoon. Take care not to let them burn. Set aside to cool.
  7. When the squash is ready, remove from oven and allow to cool for a minute or so, before spooning on top of the salad mix.
  8. Then add the toasted seeds.
  9. Shake some olive oil over the top, about the same and a half of vinegar and some cracked pepper.
  10. Mix slightly, but make sure the squash and seeds are still visible on the top.
Recipe Notes

The quantity of almost all items depends on the maker. You can add all items in proportionate values as per your needs.