Dish type: Salad
Prep time: 15 minutes
Cook time: 20 minutes
1 kg butternut squash, peeled, deseeded and cut into 2cm dice
4 tbsp olive oil (2tsp roasting; 2tsp dressing)
1 tsp crushed chilli flakes
1 tsp paprika
50g pumpkin seeds
3 tbsp dark soy sauce
2 tbsp white wine vinegar
1 tbsp honey
140g bag Watercress, Rocket & Spinach Salad
Preheat the oven to 200C, 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.
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.
Try using Baby Leaf Salad as an alternative.
Source: www.makemoreofsalad.com with British Leafy Salads Association