Butternut Squash Salad
Info
Toss this butternut squash salad together in a bowl with our Organic Pumpkin Seed Oil and enjoy it with crusty bread and if you're lucky, some sunshine.
Ingredients
1 butternut squash, peeled, deseeded and cut into 2.5cm (1in) chunks
1tbsp Biona Organic Extra Virgin Olive Oil
2tbsp sunflower seeds
1tbsp sesame seeds
1tbsp linseeds
1 scant tbsp poppy seeds
1 x 200g packet of goats cheese
A generous handful of rocket
FOR THE DRESSING:
3tbsp Biona Organic Pumpkin Seed Oil
1 tbsp Biona balsamic vinegar
Method
- Preheat the oven to 200C/gas 6.
- Put the cubes of squash in a roasting tin, drizzle with oil and roast or about 25 minutes, until softened and starting to
- Toast the seeds in a frying pan over a medium heat.
- To make the dressing, whisk together the olive oil and balsamic vinegar.
- Arrange the roasted squash on a serving plate with the rocket, then sprinkle the seeds and crumble the feta over the top. Pour over the dressing and serve immediately.
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