Roasted Butternut squash, Rocket & Feta salad

by Faith Toogood

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by Faith Toogood

Synopsis

This is a wonderful warm and nutritious winter salad.

Dietary Friendly

Vegetarian

Vegan

Pregnancy

Vegetarian

Vegan

Pregnancy

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View Nutritional Info

All values are per serving:

Calories: 453kcal

Proteins: 19.2g

Carbohydrates: 25g

Sugars: 13.3g

Fat: 29g

Saturated fat: 8.8g

Fibres: 8.2g

Sodium: 0.79g

Salt: 1.9g

Recipe Summary
  • Switch Category: Shape

  • Cooking For: 2

  • Courses: Dinner, Lunch

  • Spice rating: Mild

  • Complexity: Easy

  • Ready In: 40mins

Method

  1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

  2. Spread the butternut squash chunks onto a baking tray and rub with the oil.

  3. Put in the oven for 20-25mins until tender and starting to go golden.

  4. Meanwhile toast the pumpkin seeds in a shallow frying pan, no oil, until they start to release their oils and turn golden – some might even pop!

  5. Divide the rocket between 2 bowls and when the butternut squash is ready, spoon this into the bowls. Now crumble the feta between the 2 bowls and lastly sprinkle over the pumpkin seeds.

  6. Season with some black pepper and serve immediately.

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