Roasted spicy squash leafy salad recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 315 calories / serving
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roasted squash salad (h)

Preheat the oven to 200°C, Gas Mark 6.

Place the squash in a large roasting tin, toss in 2 tbsp oil, chilli flakes, paprika and pumpkin seeds, season and roast for 20 minutes until tender.

For the dressing whisk together the soy, vinegar, honey and remaining oil and toss into the salad and then gently mix in the warm squash.  Serve immediately. 


Try using baby leaf salad as an alternative.

This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here:

  • Ingredients

  • 1kg butternut squash, peeled, deseeded and cut into 2cm dice
  • 4tbsp olive oil (2tsp roasting; 2tsp dressing)
  • 1tsp crushed chilli flakes
  • 1tsp paprika
  • 50g pumpkin seeds
  • 3tbsp dark soy sauce
  • 2tbsp white wine vinegar
  • 1tbsp honey
  • 140g bag watercress, rocket & spinach salad
  • Energy 1335kj 315kcal 16%
  • Fat 17g 24%
  • Saturates 3g 15%
  • Sugars 24g 27%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 35.2g Protein 7.3g Fibre 6.9g


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