Skip to content
Chorizo & squash salad  recipe

Chorizo & squash salad recipe

4 ratings

Crisp morsels of diced chorizo and burly croutons of fried ciabatta combine to give this fresh and vibrant squash and sweet potato salad a satisfying crunch. The fact the recipe contains just five ingredients is an added benefit. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 371 calories / serving

Ingredients

  • 600g pack butternut squash & sweet potato soup mix
  • 130g pack diced chorizo
  • 2 ciabatta rolls
  • 80g bag watercress, spinach & rocket
  • 1 tsp low fat balsamic dressing
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1555kj
    371kcal
    19%
  • Fat

    15g 22%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 42.1g Protein 14g Fibre 5.3g

Method

  1. Heat ½ tbsp vegetable oil in a large, lidded frying pan over a medium- low heat. Add 1⁄2 a 600g pack Butternut Squash & Sweet Potato Soup Mix, cover and cook for 10 mins.
  2. Remove the lid, stir and cook for another 5 mins until the veg is tender and caramelised. Set aside; repeat with the remaining vegetable mix. Meanwhile, heat a separate frying pan over a medium-low heat and fry a 130g pack Diced Chorizo for 3-5 mins until crisp and releasing its oil. Scoop out with a slotted spoon and set aside, leaving the oil in the pan.
  3. Cut 2 Ciabatta Rolls into croutons and fry in the chorizo oil for 3-5 mins over a medium heat until toasted and crisp. Divide an 80g bag Watercress, Spinach & Rocket between 4 plates, then top with the cooked veg mix, the chorizo and the ciabatta croutons. Drizzle each with 1 tsp Low Fat Balsamic Dressing to serve.

See more Hearty Salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus