Just the thing for a healthy but warming lunch at this time of year… this is simple and easy to make. If you have a large squash, you may as well roast it all, and use any leftovers to make a soup for the following day!
Ingredients:
- 1 small winter squash, peeled & chopped into bite sized chunks
- 100g winter salad leaves – any combination of spinach, baby chard, mustard leaves, wild rocket, land cress
- 75g feta, crumbled
- 3 cloves garlic
- sea salt
- 1 tsp smoked paprika
- For the dresssing:
- half tbsp olive oil
- half tbsp balsamic vinegar
- handful toasted nuts – eg toasted flaked almonds (optional)
Method:
- Pre-heat oven to 200c
- Place the squash cubes & garlic in a baking tray, toss with a splash of olive oil, sea salt and smoked paprika and roast for approx 25 mins until they start to caramelise
- Once the squash is roasted, remove from the oven and set aside for a couple of minutes to cool slightly
- Remove the garlic – squeeze out of the skin, and mash with a fork. Mix with the olive oil and balsamic (shake together in a small jar is the easiest way of doing this)
- Toss the squash, feta, leaves and half the toasted nuts together into a serving dish
- Drizzle with the dressing and garnish with the remaining nuts
- Season with sea salt and black pepper