| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 2 tbsp Extra virgin olive oil
- 1 small butternut squash cut into small chuncks
- 3 tbsp Pumpkin seeds
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 small bag baby spinach leaves
- 1 pomegranate peeled and seeds removed and set aside
- 10 small slices vegan cheese
- Sea salt and black pepper for seasoning
vinaigrette
- 2 tbsp Extra virgin olive oil
- 1 small onion finely chopped
- 1/2 tsp dried sage
- 2 tbsp Balsamic Vinegar
- 2 tbsp maple syrup
- 1 pinch chilli flakes
- Sea salt and black pepper for seasoning
Ingredients
vinaigrette
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Instructions
- Pre-heat oven to 180C
- 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.
- 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.
- Meanwhile in a large bowl add the spinach . Add the pomegranate.
- 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.
- 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,
