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Butternut squash, spinach & feta salad

Serves:

2

Cook Time:

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Notes

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Ingredients

  • 1/2 butternut squash, cut into 1cm dice, seeds reserved

  • 2 tsp. light olive oil/vegetable oil

  • Salt & pepper

  • 1/2 Romaine lettuce, sliced

  • 50g baby spinach

  • 1/4 cucumber, cut into 1cm dice

  • 100g feta, crumbled

  • 2 radishes, finely sliced

  • 4 tbsp. light olive oil/vegetable oil

  • 2 tbsp. mayonnaise

  • 1 clove garlic, crushed

  • pinch sugar

Method

  1. Preheat the oven to 200°C fan/220°C/gas mark 7.

  2. Place the squash, 2 tsp. oil, salt & pepper on a baking tray. Toss and roast for 30 minutes. Leave to cool.

  3. Remove the flesh from the squash seeds, rinse, toss with salt, pepper, and oil and toast in a dry frying pan for a few minutes until they're starting to crisp and are turning golden. Set aside.

  4. Combine the lettuce, spinach, cucumber, feta, roasted squash, radishes and seasoning in a bowl.

  5. In a separate bowl, mix the mustard, vinegar, 4 tbsp. oil, mayonnaise, garlic and sugar in a bowl.

  6. Pour the dressing over the salad to serve.

Nutrition

kcal

269

fat

20.9

sat fat

8.9

carbs

13.3

sugars

5.2

fibre

1.8

protein

9

salt

1.1

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