Spicy roasted squash leafy salad

    35 min

    Turn up the heat in your kitchen with this low calorie, spicy salad. Great on its own or as an impressive side dish.


    Buckinghamshire, England, UK
    2 people made this

    Serves: 4 

    • 1kg butternut squash - peeled, deseeded and cut into 2cm dice
    • 4 tablespoons olive oil
    • 1 teaspoon crushed chilli flakes
    • 1 teaspoon paprika
    • 50g pumpkin seeds
    • salt and pepper to taste
    • 3 tablespoons dark soy sauce
    • 2 tablespoons white wine vinegar
    • 1 tablespoon honey
    • 1 (140g) bag watercress, rocket and spinach salad

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Place the squash in a large roasting tin, toss in 2 tablespoons of the oil, chilli flakes, paprika and pumpkin seeds, season to taste with salt and pepper and roast for 20 minutes until tender.
    3. For the dressing whisk together the soy, vinegar, honey and remaining 2 tablespoons oil and toss into the salad and then gently mix in the warm squash. Serve immediately.


    Try using baby leaf salad as an alternative.

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