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




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.


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.


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.


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.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased