Spinach & squash salad with coconut dressing
Roasted butternut squash, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad
PREP: 10 MINS
COOK: 40 MINS
Nutrition: per serving
Nutrition and extra info
kcal fat saturates carbs
1 large butternut squash or pumpkin, deseeded but skin left on
1 large red onion, sliced into thin rings
2 , zest of 1, juice of both
½ x 160ml can coconut cream
1 tsp golden caster sugar
2 x 100g bags baby leaf
Heat oven to 200C/180C fan/gas 6. Cut the squash into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender.
Leave to cool.
Toss the onion rings with the juice of 1 lime and set aside while the squash roasts.
Make the dressing.
Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve.
When ready to eat, toss together the squash, spinach and onions, and serve with a generous drizzle of the dressing.