Butternut squash is often underestimated. This winter squash is actually extremely versatile - it can be used in soups, stews, curries, pasta dishes, sandwiches, pies, and salads. Spiralized butternut squash can even serve as a healthy replacement for noodles! If you are looking for an excellent source of fibre, vitamins and minerals, you should consider adding more butternut squash into your diet.
1orangepeeled, separated into segments, membrane removed
½red pepperseeds removed, chopped
10cherry tomatoeshalved or quartered
A handful of curly leaf lettucechopped or torn
For the dressing
2tbspred wine vinegar
2tbsplemon juice
2tbspextra virgin olive oilsee notes
1tbsptahini paste
1tbspmaple syrup
A handful of fresh parsleychopped
¼tspsaltadd more to taste
¼tspblack pepper
¼tspgarlic powder
Instructions
Start by preparing the butternut squash. Once it’s been cut into cubes, spread it on a lined baking tray. Roast at 220 C for 30 minutes. You should be able to easily pierce the butternut squash pieces with a fork when it’s done.
In the meantime, prepare the rest of the ingredients. When you remove the membrane from orange segments, the segments are likely to break. That’s perfectly fine! Place lettuce, tomatoes and pepper into a mixing bowl and toss everything together.
To make the dressing, combine all of the ingredients except parsley in a small bowl or cup and whisk until you get a uniform consistency. Now, mix in the pasley.
Once butternut squash is ready, add it to the mixing bowl. Alternatively, you can let it cool down first. Mix everything together, then transfer onto plates or bowls.
Drizzle the dressing on top and voila!
Notes
If you prefer a lighter salad dressing, use water instead of olive oil.
If you keep the dressing separately, the salad can be stored for up to 3 days in the fridge in a covered container.