Spiced Pumpkin Salad

Ingredients

• Butternut squash, cubed — 500g
• Extra virgin olive oil — 30ml
• Pumpkin seeds — 40g
• Balsamic vinegar — 20ml
• Maple syrup — 10ml
• Mixed salad leaves — 100g
• Ground cinnamon — 0.5 tsp
• Sea salt — 0.5 tsp

Method

1. 1

   Preheat your oven to 200C/180C fan.

2. 2

   Toss the cubed butternut squash with half the olive oil, ground cinnamon, and salt on a baking tray.

3. 3

   Roast for 25-30 minutes until the squash is tender and caramelised at the edges.

4. 4

   While the squash roasts, lightly toast the pumpkin seeds in a dry frying pan over medium heat for 3 minutes until golden and fragrant; set aside.

5. 5

   In a small jar, whisk together the remaining olive oil, balsamic vinegar, and maple syrup to create the dressing.

6. 6

   In a large bowl, combine the roasted squash and salad leaves. Drizzle with the dressing and toss gently.

7. 7

   Serve topped with the toasted pumpkin seeds.