Roasted butternut squash salad with coriander dressing recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 470 calories / serving
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Preheat the oven to 200°C, 400°F, Gas Mark 6.

Cut the squash in half and scoop out the seeds – put the seeds to one side. Cut the squash into bitesize cubes and place in a roasting tin. Drizzle the squash with oil and toss with the chilli flakes, cumin and dried herbs and a little salt. Roast for about 20 minutes, until starting to turn golden.

Meanwhile rinse the seeds, dry thoroughly and toast in a dry frying pan until slightly crisp. Set aside.

Once the 20 minutes roasting time is up, add the onions and tomatoes to the pan with the garlic cloves and return to the oven for another 20 minutes or so until the vegetables are tender and golden. Squeeze the garlic from the skins into a food processor and add the coriander and oil. Blitz until you have a smooth dressing – you may need a little more oil. Season and set aside.

Empty the spinach leaves into a large serving bowl and add the borlotti beans. Carefully add the roasted vegetables, then drizzle over the coriander dressing and toss gently before serving.

  • Ingredients

  • 1 butternut squash
  • 3tbsp olive oil
  • 1tsp dried chilli flakes
  • 2tsp ground cumin
  • 2tsp dried oregano
  • 2 red onions, peeled and cut into eighths
  • For the salsa

  • 200g cherry tomatoes, chopped
  • 2 garlic cloves, unpeeled
  • salt
  • pepper
  • 1 bunch coriander
  • 8-10tbsp extra virgin olive oil
  • 150g baby spinach leaves
  • 1 x 400g can borlotti beans, drained
  • Energy 1930kj 470kcal 23%
  • Fat 37g 53%
  • Saturates 5g 25%
  • Sugars 11g 12%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 25.4g Protein 9.1g Fibre 9.8g


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