Spinach & squash salad with coconut dressing

Spinach & squash salad with coconut dressing

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Prep: 10 mins Cook: 40 mins plus infusing

Easy

Serves 8
Roasted butternut squash, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal114
  • fat5g
  • saturates2g
  • carbs12g
  • sugars7g
  • fibre4g
  • protein2g
  • salt0.4g
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Ingredients

  • 1 large butternut squash or pumpkin, deseeded but skin left on
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large red onion, sliced into thin rings
  • 2 limes, zest of 1, juice of both
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ x 160ml can coconut cream
  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp golden caster sugar
  • 2 x 100g bags baby leaf spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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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