Roasted Spicy Squash Leafy Salad
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
- 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.