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Roast butternut squash salad with dukkah
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.
Servings: 2 servings
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
- 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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 218kcal | Carbohydrates: 51g | Protein: 5g | Fat: 2g | Sodium: 32mg | Potassium: 1563mg | Fiber: 8g | Sugar: 9g | Vitamin A: 42950IU | Vitamin C: 118.8mg | Calcium: 278mg | Iron: 4.5mg