Roasted Spicy Squash Leafy Salad

Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly

For the dressing
  • 3 tbsp dark soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 tbsp oil
  • 1

    Preheat the oven to 200C/400F/ Gas 6. Place the squash in a roasting tin, toss in 2 tbsp olive oil, chilli flakes, paprika and pumpkin seeds, season and roast for 20 minutes until tender.

  • 2

    For the dressing whisk together the soy, vinegar, honey and remaining oil and toss into the salad and then gently mix in the warm squash. Serve immediately.

  • PER SERVING: 19.5g FAT (Excluding extras)

Roasted Spicy Squash Leafy Salad was taken from COOK VEGETARIAN

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