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Spinach & squash salad with coconut dressing

Spinach & squash salad with coconut dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus infusing
  • Easy
  • Serves 8

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal114
low infat5g
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
  • 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

  • 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.

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

A star rating of 2.5 out of 5.2 ratings
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