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Spinach & squash salad with coconut dressing

Roasted butternut squash, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad

  • Prep: 10 mins
    Cook: 40 mins
    plus infusing
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 114
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 7
  • Protein 2
  • Fat 5
  • Fibre 4
  • Salt 0.4

Nutrition per serving

  • Calories 114
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 7
  • Protein 2
  • Fat 5
  • Fibre 4
  • Salt 0.4

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
  • ½ x 160ml can coconut cream
  • 2 tsp fish sauce
  • 1 tsp golden caster sugar
  • 2 x 100g bags baby leaf spinach

Method

  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.

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

  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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