| Prep Time | 20 |
| Cook Time | 30 |
| Servings |
|
Ingredients
Salad
- 1 Small butternut squash
- 150 grams Spinach
- 2 tbsp Extra virgin olive oil
- 2 Red Onions
- 1 tsp Dried thyme
- 50 grams Pumpkin seeds
- 2 Clove garlic, crushed
- Salt to season
Dressing
- 2 Extra virgin olive oil
- 1/2 tsp Honey
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Wholegrain mustard
Ingredients
Salad
Dressing
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Instructions
- Cut the butternut squash into chunks and also quarter the onions
- Place in roasting tin, toss with oil, garlic and thyme and season – roast for 25 minutes or until soft
- Remove from oven and allow to cool
- Whisk together the salad dressing ingredients
- Place the spinach into a large bowl and add the dressing, toss.
- Add the roasted vegetables and sprinkle over pumpkin seeds
- Serve
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