Butternut Salad with Honey Dressing
By OcadoLife
Published on 31 July 2022
This vibrant Butternut Salad with Honey Dressing from food writer and photographer Riaz Phillips brings a welcome cooling effect when served alongside spicier foods, such as Curry Chicken with Green Seasoning and Golden Rice. It makes a great side dish, but adding feta, chicken or beans turns it into a satisfying lunch, or try serving with grains such as fonio or millet.Time and servings
30 minsTotal time
6Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 1 butternut squash or pumpkin (approx. 1kg), peeled, deseeded and cut into thick slices or diced, as preferred
- 1 red onion, finely sliced
- 2 tbsp of sunflower seeds (optional)
- 0.5 tsp of paprika
- 2 tbsp of olive or coconut oil
- 3 tbsp of apple cider vinegar
- 3 tbsp of honey
- 3 tbsp of extra virgin olive oil
- 1 tsp of flat-leaf parsley, finely chopped
- 1 tsp of thyme leaves or ½ tsp dried thyme, finely chopped
- 1 romaine lettuce, shredded
- 240 g of baby spinach
- 2 tomatoes, cut into wedges
- 1 avocado, sliced (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper.Step 2
Put the butternut squash (or pumpkin), red onion and sunflower seeds (if using) on the baking tray, add the paprika and olive or coconut oil, and toss to coat. Roast for 25 mins, or until softened and golden. Remove and leave to cool.Step 3
Meanwhile, make the dressing. Combine the apple cider vinegar, honey, extra virgin olive oil, herbs and ½ tsp salt in a small bowl; mix well and set aside.Step 4
To serve, combine the cooled squash and onion mixture with the lettuce, spinach, tomatoes and avocado, if using, in a bowl. Pour over the dressing just before serving, tossing well to coat.