A nice, wintery, warm salad.
Just because it’s winter doesn’t mean we have to say goodbye to salads! This gorgeous warming squash salad is full of wintery flavours and makes a delicious light lunch or side dish. It’s a great way to use up leftover roast squash, or any veg for that matter!
Serves: 2 as a main, 4 as a side
100g of Rocket
350g of Butternut Squash
1 Handful of Pecans
1 Handful of Pine Nuts
1 Handful of Dried Cranberries
For the Dressing:
100g of Greek Yoghurt
1 Tablespoon of Olive Oil
1 Teaspoon of Curry Powder
Juice of Half a Lemon
Salt & Pepper to taste
Step 1: Peel and chop your butternut squash into cubes. Roast at 220’C for about 35 minutes.
Step 2: Combine all of the dressing ingredients and set aside.
Step 3: About 5 minutes before the squash is ready, pop your pecans and pine nuts in a pan and toast on medium/high heat until nice and browned.
Step 4: Add your rocket to a large bowl, add in the warm roasted squash, toasted nuts and sprinkle with cranberries. Then drizzle with the yoghurt dressing and serve!
For more healthy recipes both sweet and savoury check out www.thelittlegreenspoon.com and follow indy on Twitter @littlegspoon. Or even better, join Indy for her second Yoga Supper on December 18th, the healthy way to kick off Silly Season! Tickets available at www.thecakecafe.ie/shop.aspx