This roasted spicy squash salad makes for a great healthy lunch.
Want an upgrade on your weekday lunches? This easy peasy salad is a great way to make lunchtimes a little more exciting. The squash and pumpkin seeds give great texture, while the chilli flakes, paprika and honey give a sweet, but spicy kick. Tuck in!
Ingredients (serves 4)
1kg butternut squash – peeled, deseeded and cut into 2cm dice
3tbsp olive oil
1tsp crushed chilli flakes
1tsp paprika
50g pumpkin seeds
1tbsp dark soy sauce
1tbsp white wine vinegar
1tbsp honey
140g bag Watercress, Rocket & Spinach Salad
Method
Preheat the oven to 200oC, gas mark 6.
Place the squash in a large roasting tin, toss in 2 tbsp oil, chilli flakes, paprika and pumpkin seeds, season and roast for 20 minutes until tender.
Whisk together the soy, vinegar, honey and remaining oil.
Place the leaves in a bowl and toss the dressing into the salad leaves.
Gently mix in the warm squash and serve immediately.
