ROASTED SQUASH, FETA AND ORANGE SALAD

Serves 4

Ingredients

Orange Juice Dressing

• Juice of a large orange
• 2 tbsp littleseed Regenerative Cold Pressed British Rapeseed Oil 
• 2 tbsp balsamic vinegar
• 1 heaped tsp Dijon-style prepared mustard
• 2 tsps honey
• A pinch of cracked black pepper

Roasted Squash Salad

• Half a butternut squash
• 1 red onion
• 2 tbsp littleseed Regenerative Cold Pressed British Rapeseed Oil
• A large orange, peeled and segmented
• 100g feta cheese
• 80g washed baby spinach leaves
• 100g cous cous (dried weight)
• 80g Pomegranate seeds

Method

1. Preheat the oven to 200C.
2. Put the cous cous into a bowl and cover with boiling water. Cover the bowl and set aside.
3. Peel and chop the butternut squash and red onion into chunks, place in roasting tin and drizzle over the cold pressed rapeseed oil. Place in the oven and roast for 25 minutes.
4. To make the salad dressing, add all the dressing ingredients to a jam jar, secure the lid and shake vigourously to combine.
5. Fluff up the cous cous grains using a fork, then add to a large serving bowl.
6. Add a layer of baby spinach leaves on top of the cous cous, then top with the roasted squash and onion, crumbled feta cheese, orange segments and pomegranate seeds.
7. Give the dressing a quick shake, drizzle over the orange juice dressing and then mix through the salad.

Cooking time

25 minutes

Prep time

15 minutes