ryan's leafy roasted squash salad

ryan's leafy roasted squash salad
 
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This recipe was uploaded
by Danny

 
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Ingredients

Ingredients
Method
 
  • Salad
  • 300g butternut squash, diced into 1cm cubes
  • 1 tablespoon olive oil
  • a small knob of butter
  • 3 sprigs of fresh thyme
  • a pinch of salt and pepper
  • Leafy salad - rocket and curly endive
  • Dressing
  • 4 tablespoons olive oil
  • 1 tablespoon pumpkin seed oil
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon white wine vinegar
  • a squeeze of lemon juice
  • sea salt and black pepper
Heat a frying-pan and gently fry the squash with the oil and butter until it is slightly brown and caramelized. Add the thyme sprigs and continue to cook until your squash is tender. This should take about 8 minutes.

Meanwhile, put all your dressing ingredients into a bowl and mix together. Arrange the leafy salad on a plate, scatter your cooked squash over the top, then sprinkle over the dressing.

ryan's leafy roasted squash salad

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This recipe was uploaded by Danny

 
 

Method


Heat a frying-pan and gently fry the squash with the oil and butter until it is slightly brown and caramelized. Add the thyme sprigs and continue to cook until your squash is tender. This should take about 8 minutes.

Meanwhile, put all your dressing ingredients into a bowl and mix together. Arrange the leafy salad on a plate, scatter your cooked squash over the top, then sprinkle over the dressing.
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