Roast squash salad
4.9
(8)
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Author : The Hairy Bikers
Ingredients
Remove All · Remove Spices · Remove Staples
Export 9 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Step 1
Preheat the oven to 200C/180C Fan/Gas 6.
Step 2
Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously.
Step 3
Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges. Allow to cool slightly.
Step 4
Whisk together the dressing ingredients in large bowl.
Step 5
Add the salad leaves to the dressing, season with salt and pepper, then toss lightly. Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves. Sprinkle with the pumpkin seeds and serve.