Winter Greens and Roasted butternut Squash Salad with Miso Caesar Dressing

Servings: Serves: 4

Nutritional Information:

Per serving (461g)
Calories 449, Fat 26g, Saturates 3.6g, Carbohydrate 51g, Sugars 10g, Fibre 11g, Protein 11g, Salt 1.1g


Ingredients

Method

1

Firstly, preheat the oven to 200°C/400°F/Gas 6. Then for the dressing, combine the lemon juice, miso paste, garlic, nutritional yeast, mustard and olive oil, and whisk well; alternatively, use a food processor to blend.

2

Next, for the salad, put the butternut squash, 2 tablespoons of the olive oil and chilli flakes in a bowl and toss together with salt and pepper until all the squash is coated. Place the squash on a tray and put in the oven to roast for 20-25 minutes, or until soft.

3

Then, for the croutons, cut the bread into small cubes, and toss in a bowl with the remaining tablespoon of olive oil and a little salt and pepper. Transfer to a tray and bake for 15 minutes or until crispy.

4

Finally, to assemble the salad in a large bowl, add the butternut squash, kale, collard greens, rainbow chard, red onion, croutons and pine nuts. Then add the dressing and toss together well, ensuring salad is thoroughly mixed.

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