Butternut Squash and Pomegranate Salad

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Butternut Squash and Pomegranate Salad
This is such a tasty and fresh salad - sweet honey roasted squash, spicy roasted pumpkin seeds, spinach and pomegranate seeds with a delicious dressing - and topped with vegan cheese.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Pre-heat oven to 180C
  2. In an ovenproof dish, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/2 tsp cinnamon, and then season. Cook in the oven for 25-30 minutes until cooked. Halfway through - stir.
  3. Line a separate baking sheet with parchment paper - - Mix together 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, the cayenne and seasoning. Place in oven for 8-10 minutes and watch closely so they do not burn.
  4. Meanwhile in a large bowl add the spinach . Add the pomegranate.
  5. To make the vinaigrette - Fry the onion lightly in a frying pan with some oil. Place the cooked onions in a bowl and add the remaining ingredients.
  6. Pour the dressing over the salad in the bowl and toss. Add the roasted squash and pumpkin seeds - top with the slices of vegan cheese and then serve,

Roasted Butternut Squash and Buckwheat Salad

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Roasted Butternut Squash and Buckwheat Salad
Buckwheat is a versatile ingredient that goes well in salads and picks up the different flavours here.
Instructions
  1. Mix the dressing ingredients together in a separate bowl
  2. Place butternut squash and oil in ovenproof dish and bake in oven for 25 mins or until the squash is soft. Remove from the oven and set aside to cool.
  3. Put buckwheat in a saucepan, fill with water and add a teaspoon of vegetable stock. Bring to the boil and simmer for 15 mins. Drain and set aside to cool.
  4. In a large bowl, place the mixed lettuce leaves, walnuts, buckwheat, butternut squash and pour over the dressing, toss until well mixed. Season as necessary.