Click here to sign-up to our weekly news letter!
Super easy prepare ahead salad
Ingredients:
1 butternut squash, unpeeled
20g fresh sage leaves
2 tbsp olive oil
70g pine nuts
Dressing:
2 tbsp olive oil
1 tsp dijon mustard
1 tsp runny honey
Juice of 1 lemon
1. Preheat oven to 200C. Deseed th esquash and cut into bite-sized pieces. Put the squash in a large roasting tin with the sage leaves, oil and toss. Roast for 45 – 50 minutes until cooked.
2. While the squash is roasting toast the pine nuts either in a frying pan or on a baking tray in the oven.
3. Whisk all the dressing ingredients together and toss through the roasted squash while still warm. Scatter over the pine nuts and serve warm or at room temperature.
Source: Fay Ripley, What’s for dinner
I’ve made this a few times and it’s so easy to make. It’s perfect side dish for a BBQ or works well with grilled meat or fish. Really tasty salad which can be made ahead and served when everything else is ready. You can keep leftovers in the fridge for lunch the next day although there’s rarely leftovers in our house 🙂