lunch · vegetarian · vegan · dairy-free
Roasted squash, apple and pepita salad
Warm squash over baby spinach, with crisp apple and toasted pumpkin seeds. A splash of cider vinegar ties it together.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 425°F (220°C). Toss the squash with half the oil and a pinch of salt, then roast for about 25 minutes, until soft and browned at the edges.
-
2
Pile the spinach into two bowls and spoon the warm squash on top.
-
3
Toast the pumpkin seeds in a dry pan until they start to pop. Slice the apple thinly.
-
4
Add the apple and seeds to the bowls and finish with the vinegar and the rest of the oil.
