Roasted squash, rocket and sun-dried tomato salad

Roasted squash, rocket and sun-dried tomato salad

By
From
Heart Disease
Serves
1

This is a gorgeous, colourful and nutrient-packed salad. It is a perfect lunch when you fancy lots of contrasts in flavour, yet still want something light.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
1/2 small butternut squash, chopped, skin left on
or 1/4 large butternut squash, chopped, skin left on
1/2 tablespoon olive oil
8 sun-dried tomatoes
large handful rocket
1 tablespoon walnuts

For the dressing

Quantity Ingredient
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon ground cumin
low-sodium salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Place the squash on a baking tray, drizzle with olive oil and toss with your hands to coat. Bake at the top of the hot oven for about 30 minutes, stirring occasionally, until soft and roasted and the skin has turned crispy.
  2. Combine the squash with all the other salad ingredients.
  3. Whisk the dressing ingredients thoroughly until emulsified.
  4. Dress the salad and toss well.

Note

  • Good source of beta carotene, omega 3 fatty acids and magnesium.
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