This vegan roast butternut squash salad topped with crunchy dukkah is full of colour, flavour and texture. Ideal as a light meal, or a side dish.
Butternut Squash Salad
Author: Helen Best-Shaw
1medium butternut squash – peeled deseeded and cut into 1" cubes
2good glugs olive oil
handful mushrooms – sliced
4spring onions – shredded
1medium bag curly kale – thick stalks removed
Pinch chilli flake
Pre heat the oven to GM4 / 180C. Pour some oil into a roasting tin add the prepared butternut squash, season well with salt and pepper, give a good shake to coat and pop into the oven to roast for about 40 - 45 minutes
When the butternut squash is cooked remove from the oven and allow to cool.
Fry the mushrooms in a little more of the olive oil until soft, then add the spring onions and cook for another minute.
Lightly cook the kale – I usually steam it in the microwave for a minute.
Assemble the salad but layering the kale, then the mushrooms and topping with the roasted butternut squash. Sprinkle with the dukkah and some chilli flake
Roast butternut squash salad with dukkah
Amount Per Serving
Calories 218Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Total Carbohydrates 51g17%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.