Name: Spinach & squash salad with coconut dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Thai
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

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Spinach & squash salad with coconut dressing

Spinach & squash salad with coconut dressing

Jane Hornby

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Serves 8

Easy

Prep: 10 mins

Cook: 40 mins

plus infusing

A star rating of 2.5 out of 5.2 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal114
fat5g

low
saturates2g
carbs12g
sugars7g
fibre4g
protein2g
salt0.4g

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.

Recipe from Good Food magazine, November 2014

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A star rating of 2.5 out of 5.2 ratings

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