4.86 from 7 votes
This vegan roast butternut squash salad topped with crunchy dukkah is full of colour, flavour and texture . Ideal as a meal, or a side dish.
Roast butternut squash salad with dukkah
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
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.
Course: Main Course
Cuisine: Vegetarian
Keyword: Butternut Squash Salad
Servings: 2 servings
Calories: 218 kcal
Author: Helen Best-Shaw
Ingredients
  • 1 medium butternut squash – peeled deseeded and cut into 1" cubes
  • 2 good glugs olive oil
  • handful mushrooms – sliced
  • 4 spring onions – shredded
  • 1 medium bag curly kale – thick stalks removed
  • 2 tbs dukkah
  • Pinch chilli flake
Instructions
  1. 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

  2. When the butternut squash is cooked remove from the oven and allow to cool.
  3. Fry the mushrooms in a little more of the olive oil until soft, then add the spring onions and cook for another minute.
  4. Lightly cook the kale – I usually steam it in the microwave for a minute.
  5. 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
Nutrition Facts
Roast butternut squash salad with dukkah
Amount Per Serving
Calories 218 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 32mg 1%
Potassium 1563mg 45%
Total Carbohydrates 51g 17%
Dietary Fiber 8g 32%
Sugars 9g
Protein 5g 10%
Vitamin A 859%
Vitamin C 144%
Calcium 27.8%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.