Roasted squash salad with pomegranate dressing recipe
If you're looking for a simple Christmas starter to serve this year, try this colourful roasted squash salad. With roasted tomatoes, fresh spinach and a festive pomegranate dressing, this vegan and gluten-free starter can kick off your Christmas dinner for everyone.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook
- 346 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 medium butternut squash, peeled, halved lengthways and cut into slices
- 3 tbsp olive oil
- 220g pack British Sugardrop tomatoes, pulled from the vine
- 50g walnuts, roughly chopped
- 150g baby spinach leaves
For the dressing:
- 6 tbsp pomegranate juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 2 tbsp pomegranate seeds
Each serving contains
- Energy
- 1440kJ 346.0kcal
- Fat
- 29g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 17.7gProtein 5.1gFibre 3.4g
Method
- Preheat the oven to gas 8, 220°C, fan 200°C. Put the butternut squash, olive oil and some seasoning in a large roasting tin and toss to combine. Roast for 20 mins.
- Add the tomatoes and walnuts to the tin and return to the oven for a further 15 mins until the tomatoes have burst in places and the walnuts are toasted.
- Put the spinach leaves in a large serving bowl and add the hot butternut squash, tomatoes and walnuts; toss to wilt the spinach slightly.
- For the dressing, mix together the pomegranate juice, olive oil and mustard. Pour half over the salad and toss again.
- Divide between 4 plates and spoon over the remaining dressing, then scatter with the pomegranate seeds to serve.
- See more Christmas starter recipes
