RecipesVegetarian and Vegetables

Roasted butternut squash, beetroot & spinach salad with coconut yoghurt dressing

A delicious vegan salad to serve as part of a lovely summer spread.

Dairy Free
Gluten Free
Sugar Free
Vegan
Vegetarian
Roasted butternut squash, beetroot & spinach salad with coconut yoghurt dressing
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Ingredients

For the salad
  • 1 butternut squash, peeled & diced
  • olive oil
  • 1/2 tsp chilli flakes
  • 1 x 500g pack of cooked beetroot, diced
  • 1 tin of green lentils, drained and rinsed
  • 1 small bag of baby spinach
  • a small handful pumpkin seeds, toasted
  • a good sprinkling Steenbergs Perfect Salt
For the dressing
  • 350g tub of coconut yoghurt
  • 1 clove of garlic, crushed
  • 1/2 lemon, juiced
  • a small handful fresh parsley
  • sea salt & pepper to taste

A delicious vegan salad to serve as part of a lovely summer spread.

Serves 4-6 or more for a buffet

Recipe created by Finding Thyme.

Method

01
Pre-heat your oven to 180C
02
Prepare the butternut squash and place in a roasting tray mixed with 2 tablespoons of olive oil, chilli flakes and a good seasoning of salt & pepper. Roast in the preheated oven for 30-40 minutes until golden. Set aside until needed.
03
In a large bowl, place the chopped beetroot, green lentils and roasted squash, season with salt & pepper and a drizzle of olive oil and combine.
04
Place the spinach in your serving bowl, add the vegetables and half the pumpkin seeds and toss lightly to combine. 
05
Mix all of the dressing ingredients together in a bowl (adding a little olive oil or water to make a pouring consistency) and drizzle some over the salad, finally sprinkling over the rest of the pumpkin seeds. Serve the rest of the dressing on the side.