Roasted Butternut Squash and Rocket Salad

Name: Roasted Butternut Squash and Rocket Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: {'group': 'Main', 'item': '1 butternut squash, ~1kg'}; {'group': 'Seasoning', 'item': '1 tsp sea salt flakes'}; {'group': 'Seasoning', 'item': '1 tsp ground turmeric'}; {'group': 'Seasoning', 'item': '1 tsp ground ginger'}; {'group': 'Main', 'item': '2 tbsp cold-pressed rapeseed oil or olive oil'}; {'group': 'Dressing', 'item': '50g golden sultanas'}; {'group': 'Dressing', 'item': '60ml boiling water'}; {'group': 'Dressing', 'item': '1 tsp sherry vinegar'}; {'group': 'Main', 'item': '100g rocket and other salad leaves'}; {'group': 'Garnish', 'item': '50g pine nuts, toasted'}

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Discover the vibrant flavors of our Roasted Butternut Squash and Rocket Salad. This hearty dish combines sweet squash with peppery rocket for a nutritious and delicious meal. Perfect as a side or a light main!

253 kcal /serving 30-40 mins Serves 4 Easy Mediterranean Vegetarian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '1 butternut squash, ~1kg'}
{'group': 'Seasoning', 'item': '1 tsp sea salt flakes'}
{'group': 'Seasoning', 'item': '1 tsp ground turmeric'}
{'group': 'Seasoning', 'item': '1 tsp ground ginger'}
{'group': 'Main', 'item': '2 tbsp cold-pressed rapeseed oil or olive oil'}
{'group': 'Dressing', 'item': '50g golden sultanas'}
{'group': 'Dressing', 'item': '60ml boiling water'}
{'group': 'Dressing', 'item': '1 tsp sherry vinegar'}
{'group': 'Main', 'item': '100g rocket and other salad leaves'}
{'group': 'Garnish', 'item': '50g pine nuts, toasted'}

Preparation

Preheat the oven to 200°C (400°F (200°C)).
Halve the butternut squash, remove seeds, and cut into 1.5cm (2-inch) slices, then quarter each slice.

Cooking

In a bowl, combine the squash with salt, turmeric, ginger, and 2 tbsp of oil.
Mix well and spread on a lined baking tray.
Roast for 30-40 mins, checking for tenderness with a fork.
Meanwhile, soak sultanas in boiling water in the same bowl used for the squash.
Once cooled, whisk in sherry vinegar and remaining oil.

Plating & Serving

Arrange half the salad leaves on a serving platter.
Top with roasted squash, remaining leaves, and toasted pine nuts.
Drizzle with the sultana dressing and gently toss before serving.

Notes

The roasted squash can be prepared a day in advance. Allow it to reach room temperature before assembling the salad.

Suggested Sides

Nutrition per Serving

253 Calories

4.4g Protein 4% DV

28.4g Carbs 10% DV

16.0g Fat 20% DV

4.5g Fiber 12% DV

12.2g Sugars

489mg Sodium 33% DV

Health Labels

Vegan Vegetarian Pescatarian Specific Carbs Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher

* Daily Values based on a 2,000 calorie diet.

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