Butternut squash is very popular in Australia. This light and colorful salad combines the sweetness of butternut squash with the freshness of spinach, all enhanced by the crunch of grilled macadamia nuts. A lemon and honey vinaigrette adds a touch of pep and balance. Easy to prepare, it can be served as a starter or main course for a light and delicious meal.

Roasted butternut squash and spinach salad (Australia)

Australia

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Preparation time 10 mins Cooking time 20 mins Total time 30 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 1 small butternut squash, peeled and cut into cubes

• 4 handfuls of fresh spinach

• 15 macadamia nuts (or pecans)

• A few pumpkin seeds (optional)

• 50 g crumbled feta cheese (optional)

• Olive oil

• Salt and pepper to taste

• For the lemon and honey vinaigrette:

• 3 tbsp olive oil

• 1 Tbsp of honey

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

Preparation

1. Preheating the oven: Preheat the oven to 200°C
2. Roast the squash: Place the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle them with a drizzle of olive oil, salt and pepper. Roast for 20 to 25 minutes, turning halfway through cooking, until the pieces are tender and golden.
3. Toast the nuts: While the squash roasts, lightly toast the macadamia nuts (or pecans) in a dry skillet for 3 to 5 minutes over medium heat, stirring occasionally to prevent burning. Reserve.
4. Prepare the vinaigrette: In a small bowl, combine the olive oil, honey, lemon juice, Dijon mustard, salt and pepper. Whisk until smooth.
5. Assemble the salad: In a large salad bowl, place the fresh spinach. Add the roasted squash, toasted walnuts, pumpkin seeds (if using), and crumbled feta cheese (if using).
6. Season: Pour the vinaigrette over the salad and toss gently to coat the ingredients.
7. Serve: Serve immediately, garnished with a few extra nuts and seeds for a nice presentation.

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