Spicy Squash Salad

A substantial salad featuring roasted spicy squash, wilted pak choi, baby spinach, olives, and optional goat's cheese.

Vegetarian Healthy Spicy Salad Squash Roasted

Estimated Nutrition

Calories

1068.1

kcal / serving

4272.5 kcal total

Carbs

58.6g

per serving

234.4 g total

Fat

87.2g

per serving

348.6 g total

Protein

26.5g

per serving

105.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

Dairy

300

Goats Cheese

crumbled

NutsSeeds

1.5

tsp

Cumin

ground

1.5

tsp

Chili Flakes

dried

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

divided; good quality

130

Olive Oil

for dressing

Other

handful

Black Olive

pitted

Vegetables

2.4

Butternut Squash

peeled, seeds removed, chopped into 2cm cubes; or pumpkin

2.5

piece

Red Chilli

seeds removed, sliced

150

Pak Choi

leaves separated and roughly chopped

150

Baby Spinach

leaves

piece

Spring Onion

trimmed and chopped at an angle

Method

Preheat the oven to 200°C.

Serve with sliced bread.

Top with crumbled goat's cheese and drizzle with the dressing.

Scatter the squash, spinach, and olives over the pak choi and mix lightly.

Whisk vinegar and 130ml olive oil together, then add spring onions and seasoning.

Place the pak choi in a serving dish to cool.

Heat the remaining tablespoon of oil in a pan and lightly wilt the pak choi for one minute.

Roast for 30 minutes, turning halfway until caramelised, then leave to cool slightly.

Toss the squash with chillies, cumin, chilli flakes, seasoning, and most of the olive oil in a tray.