Roast Squash, Chilli and Spinach Salad with Peanut and Ginger Dressing

Name: Roast Squash, Chilli and Spinach Salad with Peanut and Ginger Dressing
Yield: Serves 6 as a side dish
Cuisine: United Kingdom
Ingredients: 1 tsp. caster sugar; salt and black pepper; 150 g (5½ oz) baby spinach leaves; 1 piece of preserved stem ginger in syrup, finely chopped, plus 1 tsp. syrup; smidgen of Dijon mustard; 1¾ tsp. white wine vinegar; 25 g (1 oz) roasted peanuts, roughly chopped; 5 tbsp groundnut oil; 3 tbsp olive oil; 2 red chillies, deseeded and cut into slivers; 1 kg (2 lb 4 oz) butternut squash, halved, deseeded and cut into 1cm (½ in) wide slices

Preparation info

Serves
6
as a side dish

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

I love the sweet heat of chilli against the clean taste of healthy spinach and squash. Peanuts (from a packet is fine) finish off the whole salad beautifully. Try this with spicy roast chicken or pork.

Ingredients

1 kg (2 lb 4 oz) butternut squash, halved, deseeded and cut into 1cm (½ in) wide slices

Europe
United Kingdom
Gluten-free
Vegan

Method

Preheat the oven to 200°C/400°F/gas mark 6.
Place the squash on a baking sheet. Drizzle with the oil, season, then sprinkle with the sugar. Turn over with your hands, making sure the squash gets well coated with the oil.