Butternut squash and sweet potato salad

Butternut squash and sweet potato salad

By
From
Superfoods Superfast
Serves
4

This is a great twist on an oldie but goodie – the traditional potato salad. The great thing about this salad is that it’s brightly coloured, which means that it’s packed with antioxidants and loads of other good-for-your-body nutrients. Remember, a good rule to follow is that the darker the colour of your fruit or vegetable, the more of a specific nutrient will be found in that food.

Ingredients

Quantity Ingredient
2 small sweet potatoes, peeled and cubed
1/2 butternut squash, peeled, seeds removed and cubed
coconut oil, melted, for rubbing
2 spring onions, thinly sliced on the diagonal
4 radishes, thinly sliced, optional

For the dressing

Quantity Ingredient
120ml coconut or soya yogurt
1 tablespoon apple cider vinegar, or more if preferred
1 teaspoon wholegrain mustard
1 garlic clove, crushed
small handful coriander, chopped
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper. Tip the sweet potato and butternut squash chunks onto the sheet and massage them with a good amount of coconut oil so that the cubes are covered in the oil. Roast on your middle shelf for 15 minutes, or until just tender.
  2. Meanwhile, whisk together the dressing ingredients in a large bowl. Add a bit more vinegar if you prefer a thinner dressing.
  3. Once the squash and potatoes are cooked, add them to the bowl and coat thoroughly with the yogurt dressing. Top with the sliced spring onions and radishes, if using.
Tags:
healthy
fast
sugar free
wheat free
dairy free
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