Garlicky Squash Salad
We’re completely obsessed with this salad at the moment. Garlicky roasted squash, red rice, sesame and leafy greens come together to delivery plenty of plant protein, fibre and goodness. The crispy garlic and chilli dressing is sweet, tangy and just a little bit fiery. It’s also a brilliant one for meal prep — the leftovers taste great the next day!
- Prep time
- 18 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole butternut squash
- tablespoons olive oil
- 7 oz tenderstem broccoli
- 5.3 oz red rice
- 7 oz frozen sweetcorn
- 2 cloves garlic
- 2 whole bird's eye chillies
- 3.5 oz sesame seeds
- 4 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- handfuls of baby spinach
- 1 oz coriander
- 1 pinch of sea salt
Instructions
- 1
Preheat the oven to 180°C fan / 400°F. Spread out the squash on a large baking tray, drizzle over 2 tablespoons of the olive oil and season. Roast for 45 minutes until tender and golden. Add the broccoli and return to the oven for 10 minutes, until just tender.
- 2
Meanwhile, cook the rice in a large saucepan of salted boiling water according to the packet instructions, about 20–25 minutes. Add the sweetcorn for the final 2–3 minutes. Drain well, then return to the pan. Cover with a clean tea towel, pop the lid on and leave it to steam dry.
- 3
Warm the remaining 2 tablespoons olive oil in a small saucepan over medium–low heat. Add the garlic and chilli and cook for 8–10 minutes, stirring often, until just golden.
- 4
Stir in the sesame seeds and cook for 1–2 minutes until lightly toasted. Remove from the heat, then stir in the maple syrup and apple cider vinegar and a pinch of salt.
- 5
Add the roasted squash and broccoli, cooked rice and sweetcorn, sesame mixture, spinach and coriander to a large salad bowl. Toss together, then finish with extra coriander before serving.