ROASTED SQUASH SALAD
A warming Autumnal salad
Ingredients
- 1 medium butternut squash peeled, halved lengthways and cut into slices
- 3 tbsp olive oil
- 220 g pack British Sugardrop tomatoes pulled from the vine
- 50 g walnuts roughly chopped
- 150 g baby spinach leaves
- 6 tbsp pomegranate juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 2 tbsp pomegranate seeds
Instructions
- Preheat the oven to gas 8, 220°C, fan 200°C. Put the butternut squash, olive oil and some seasoning in a large roasting tin and toss to combine. Roast for 20 mins.
- Add the tomatoes and walnuts to the tin and return to the oven for a further 15 mins until the tomatoes have burst in places and the walnuts are toasted.
- Put the spinach leaves in a large serving bowl and add the hot butternut squash, tomatoes and walnuts; toss to wilt the spinach slightly.
- For the dressing, mix together the pomegranate juice, olive oil and mustard. Pour half over the salad and toss again.
- Divide between 4 plates and spoon over the remaining dressing, then scatter with the pomegranate seeds to serve.
Nutrition
Calories: 389kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gSodium: 57mgPotassium: 1122mgFiber: 6gSugar: 10gVitamin A: 23909IUVitamin C: 58mgCalcium: 149mgIron: 3mg
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