Butternut squash salad

Name: Butternut squash salad
Total time: 1800 s
Cuisine: British
Ingredients: 1/2 butternut squash, cubed; 2 medium carrots shredded; 1/4 cucumber chopped; 2 celery stalks chopped; 2 handfuls iceberg lettuce; 1 handful salad leaves; 1 handful olives; 1/2 pomegranate seeds; 1 handful cherry tomatoes halved; Sprinkling sunflower seeds; 1.5 tsp Dijon mustard; 2 tbsp olive oil; 1 tbsp maple syrup; 1 tbsp white wine vinegar or lemon juice; Salt and pepper to taste; 1 tsp Cumin; 1 tsp Paprika

Kendra @kendraSY

Butternut squash salad

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Ingredients

30 min

1/2butternut squash, cubed
2medium carrots shredded
1/4cucumber chopped
2celery stalks chopped
2 handfulsiceberg lettuce
1 handfulsalad leaves
1 handfulolives
1/2pomegranate seeds
1 handfulcherry tomatoes halved
Sprinkling sunflower seeds
1.5 tspDijon mustard
2 tbspolive oil
1 tbspmaple syrup
1 tbspwhite wine vinegar or lemon juice
Salt and pepper to taste
1 tspCumin
1 tspPaprika

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Steps

30 min

1

Roast the butternut squash:
• Preheat oven to 200°C / 390°F (fan).
• Toss squash with olive oil, cumin, smoked paprika, salt, and pepper.
• Spread on a tray and roast for 20–25 minutes, flipping halfway, until golden and tender.
2

While the squash roasts, prep the veg: slice, grate, or chop everything so it’s ready to go
3

Whisk together olive oil, maple syrup, mustard, and vinegar/lemon juice. Season to taste
4

Layer greens and fresh veg in a large bowl or platter.
• Top with warm roasted squash.
• Drizzle over dressing and scatter seeds and pomegranate on top