Roasted butternut squash and spinach salad (Australia)

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 toasted macadamia nuts. A lemon and honey vinaigrette adds a touch of zest and balance. Easy to prepare, it can be served as a starter or a main course for a light and satisfying meal.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Difficulty: Beginner

Servings: 4

Ingredients

1 small butternut squash, peeled and cut into cubes
4 handfuls of fresh spinach
15 macadamia nuts (or pecan nuts)
A few pumpkin seeds (optional)
50g of crumbled feta cheese (optional)
Olive oil
Salt and pepper to taste
For the lemon and honey vinaigrette:
3 tablespoons of olive oil
1 Tbsp of honey
1 tablespoon of fresh lemon juice
1 tsp of Dijon mustard
Salt and pepper to taste

Preparation

1
Preheating the oven: Preheat the oven to 200°C
2
Roasting the squash: Place the butternut squash cubes on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper. Roast for 20 to 25 minutes, turning halfway through, until tender and golden brown.
3
Toast the nuts: While the squash is roasting, lightly toast the macadamia nuts (or pecans) in a dry pan for 3 to 5 minutes over medium heat, stirring occasionally to prevent burning. Set aside.
4
To prepare the vinaigrette: In a small bowl, combine the olive oil, honey, lemon juice, Dijon mustard, salt and pepper. Whisk until smooth.
5
To 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
Seasoning: Pour the vinaigrette over the salad and mix gently to coat the ingredients well.
7
Serving: Serve immediately, garnished with a few extra nuts and seeds for a nice presentation.

Read it online: https://glutenevasion.fr/recette/salade-de-courge-butternut-rotie-et-epinards-australie/