Spinach & squash salad with coconut dressing

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Ingredients

1 large butternut squash or pumpkin, deseeded but skin left on
2 tbsp olive oil
1 large red onion , sliced into thin rings
2 limes , zest of 1, juice of both
x 160ml can coconut cream
2 tsp fish sauce
1 tsp golden caster sugar
2 x 100g bags baby leaf spinach

Instructions

STEP 1
Heat oven to 200C/180C fan/gas 6. Cut the squash into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool.

STEP 2
Toss the onion rings with the juice of 1 lime and set aside while the squash roasts.

STEP 3
Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the squash, spinach and onions, and serve with a generous drizzle of the dressing.

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