Roast Butternut Squash & Spinach Salad - Keto Vegan Recipe


(Per Serving) Calories 240 / Carbs 26g / Protein 7g / Fat 12g
This vegan and gluten-free salad features red peppers, cherry tomatoes and a light balsamic dressing. Perfect  as a starter or a light meal, it’s easy to prepare, plus tastes delicious and looks amazing!
Serves 2
Prep Time 4 mins
Cook Time 30 mins
INGREDIENTS
400g (14oz) Butternut Squash
(peeled, remove the seeds
and cut into 2cm chunks)
2 tbsp Olive Oil
1 tsp Smoked Paprika Pinch of Salt & Pepper 100g (3 1/2oz) Cucumber
(peeled, cut in half, lengthways, deseeded with a spoon and thinly sliced)
100g (3 1/2oz) Cherry Tomatoes
(cut into quarters)
70g (2 1/2oz) Celery
(cut in half, lengthways. Then thinly slice)
100g (3 1/2oz) Red Bell Peppers
(core removed, deseeded
and cut into chunks)
100g (3 1/2oz) Spinach
15g (1/2oz) Sunflower Seeds
1 1/2 tbsp Balsamic Vinegar
HOW TO COOK IT
Preheat the oven to 220°C (430°F).
Once you have prepared the butternut squash, add it to a non-stick baking tray. Add half of the olive oil, smoked paprika, salt and pepper and mix well before placing in the oven and cooking for about 30 minutes (they are cooked when soft and golden brown).
While the butternut squash is cooking, grab a large mixing bowl and add the cucumber, tomatoes, celery, red bell peppers and spinach to the bowl and mix (you may need to add the spinach in gradually, depending on the size of the mixing bowl).
Toast the Sunflower seeds in a pan over a medium heat. This should take a couple of minutes to slightly brown, but ensure you don’t burn them.
Add the sunflower seeds to the mixing bowl and put to one side.
Make the salad dressing by adding the remaining olive oil, balsamic vinegar and a pinch of pepper together. Don’t add the dressing until you serve up.
Finish off the salad by adding the cooked butternut squash. Toss the salad and serve.
DIETICIAN’S NOTES
Butternut squash is a great source of vitamins A & C, which are important for immune function. This salad is a great way to boost vegetabkle intake, providing three of the recommended 5-A-DAY.


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