Cooking

Spinach and squash salad 

 

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

plus infusing

EASY

SERVES 8

Healthy

Nutrition: per serving

Kcl114

Fat 5g

saturates

2g  Carbs

Sugar7g

Fibre4g

protains2g

salts0.4g

 

Nutrition and extra info

kcal fat saturates carbs

 

Ingredients Method

1 large butternut squash or pumpkin, deseeded but skin left on

2 tbsp

1 large red onion, sliced into thin rings

2 , zest of 1, juice of both

½ x 160ml can coconut cream

2 tsp

1 tsp golden caster sugar

2 x 100g bags baby leaf

olive oil

limes

fish sauce

spinach

 

 

Method

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.