Roasted squash, rocket and balsamic roasted baby tomato salad
Prep time
Cook time
Total time
My current favourite salad.Vibrant colour, packed with nutrients and perfect on its own or accompanying a multitude of fish, meat or vegetarian dishes. Try adding walnuts or dry roasted onions to change it up.
Recipe type: Salad
Serves: 6 people
Ingredients
- For the salad
- ½ large butternut squash, chopped optional skin left on
- ½ tbsp coconut oil
- 1 or 2tsp paprika (adapt in preference to spiciness)
- 1or 2 tsp dried red chilli flakes (adapt in preference to spiciness)
- 1 large red onion, sliced into rings
- Balsamic roasted baby tomatoes (see my recipe)
- Large handful of rocket
- Bag of organic baby spinach
- For the dressing
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- ¼ tsp ground cumin
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 200C/400F/ gas mark 6
- For the crispy dried onions:
- Preheat oven to 170F(75C) (or your oven's lowest temperature)
- Place onion slices thinly scattered on required number of baking trays
- Sprinkle with sea salt and place in the oven for 4-6hrs(see notes if you need to cook these faster)
- Spoon the coconut oil onto the baking tray, and put it into the preheated oven for 30 seconds NB You may need to split the oil between to trays to accommodate all the squash slices.
- Once the oils melted carefully place the butternut squash pieces on the tray and place in the top of the oven for 30 minutes to bake, or until the skin has turned crispy
- Combine the squash with the other salad ingredients
- For the dressing whisk all ingredients together
- Dress the salad and toss well
Notes
If you are peeling your squash you'll find if you place it in a hot oven for 5 minutes it will peel much easier.
If you do not have 4-6hrs to dry fry your onions you can put in a very hot oven, 425F (220C) for 30 mins or even shorter for time heat 2 tsps of coconut oil in a large shallow frying pan and fry the onions till brown and crispy. NB Not quite as healthy but just as delicious!
If you do not have 4-6hrs to dry fry your onions you can put in a very hot oven, 425F (220C) for 30 mins or even shorter for time heat 2 tsps of coconut oil in a large shallow frying pan and fry the onions till brown and crispy. NB Not quite as healthy but just as delicious!
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Thanks a lot for the blog. Keep writing.