Roasted butternut squash and avocado salad with a raspberry and lemon dressing

Roasted Butternut squash and avocado salad with rocket leaves in a raspberry and lemon dressing

Preheat the oven to 180C

Cut the butternut squash in half and remove the seeds. leaving the skin on (its like potato skin, its great when roasted)

Chop the squash into chunks and place on a metal roasting tray.

Sprinkle and rub the Moroccan spices (I use one called Rasa el Hanout) all over the chunks and drizzle with olive oil. Bake for 30 mins or until the squash is roasted and golden.

Remove the roasted squash form the metal try and allow to completely cool.

While the squash is cooling, peel and core the avocados and cut into chunks. Squeeze the juice of a lemon all over the avocados (to stop them going brown)

Now assemble the salad.

Add a large handful of rocket leaves to a salad bowl (in the photo I also put some toasted pine nuts I had left over from another salad).

Add the avocado and the squash chunks to the salad bowl and mix.

Add 2 tablespoons of the raspberry vinegar and the juice of one lemon to the salad and mix. If you haven’t got raspberry vinegar, a simple classic vinaigrette is just as good.

Ready to serve.

Roasted butternut squash and avocado salad with a raspberry and lemon dressing
Print Recipe
5 from 2 votes

Roasted Butter Squash and Avocado Salad with a Raspberry dressing

Roasted Butter Squash and Avocado Salad with a Raspberry dressing
Prep Time10 mins
Cook Time30 mins
assembly5 mins
Total Time45 mins
Course: Salad
Cuisine: English
Servings: 4 people
Calories: 289kcal

Ingredients

  • 2 avocados
  • 1 butternut squash
  • 240 g Rocket
  • 2 tbsp raspberry vinegar
  • 2 lemons
  • 2 tbsp rasa el hanout spices

Method

  • Roasted Butternut squash and avocado salad with rocket leaves in a raspberry and lemon dressing
    Preheat the oven to 180C
  • Cut the butternut squash in half and remove the seeds. leaving the skin on (its like potato skin, its great when roasted)
  • Chop the squash into chunks and place on a metal roasting tray.
  • Sprinkle and rub the Moroccan spices (I use one called Rasa el Hanout) all over the chunks and drizzle with olive oil. Bake for 30 mins or until the squash is roasted and golden.
  • Remove the roasted squash form the metal try and allow to completely cool.
  • While the squash is cooling, peel and core the avocados and cut into chunks. Squeeze the juice of a lemon all over the avocados (to stop them going brown)
  • Now assemble the salad.
    Add a large handful of rocket leaves to a salad bowl (in the photo I also put some toasted pine nuts I had left over from another salad).
  • Add the avocado and the squash chunks to the salad bowl and mix.
  • Add 2 tablespoons of the raspberry vinegar and the juice of one lemon to the salad and mix. If you haven't got raspberry vinegar, a simple classic vinaigrette is just as good.
    Ready to serve.

Notes

If you can’t find raspberry vinegar, use a classic vinaigrette   it will just as lovely.
 

Nutrition

Calories: 289kcal | Carbohydrates: 39g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 1497mg | Fiber: 13g | Sugar: 7g | Vitamin A: 21540IU | Vitamin C: 87mg | Calcium: 240mg | Iron: 5mg
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