Spicy butternut squash, grain and spinach salad
As far as salads go, it doesn’t get much heartier than this delicious combination of spinach, grains and spicy roasted squash.
Ingredients
½ butternut squash
100g washed spinach leaves
2 tbsp pine nuts
250g pouch of cooked grains or lentils
For the dressing
Juice of half a lemon
2 tbsp littleseed extra virgin British rapeseed oil
1 tbsp apple cider vinegar
2 tsps sugar
Method
Preheat the oven to 180/Gas Mark 6
Peel the squash and chop into 2cm chunks. Coat the squash with the Spicy Stir Fry Oil, place on a baking tray and roast in the oven for 40 minutes.
Heat a frying pan over a medium heat and then add the pine nuts to the dry pan. Shake the pan regularly to move the nuts around and make sure they are evenly toasted all over.
Heat the pouch of grains or lentils as per the instructions on the pack.
Lay the spinach leaves in a bowl, then top with the warmed grains, butternut squash and toasted pine nuts.
Add all the dressing ingredients to an empty jam jar, put the lid on and shake to combine.
Pour the dressing over the salad and serve.
Cooking Time
40 minutes
Prep Time
7 minutes