Baked Butternut Squash and Autumn Apple Salad
As the warm weather fades, many of you may be trading in your healthy salads for nice hearty soup. Why not try my delicious, healthy salad that can be eaten hot and will offer you all the comforts of your usual winter eats...
- 1 Apple Medium
- 1/4 Butternut Squash Medium
- 3/4 handful Spinach Fresh
- 6 Tomato Cherry
- 1.5 tsp Sesame Seeds
- 10 ml Olive Oil
- 1/2 Juice of a Lemon
Pre-heat your oven to 200 degrees or gas mark 6.
Peel, de-seed and dice the butternut squash, add it to a roasting tin, lightly coat it with oil and place it in the oven for 30 mins or until cooked.
In a bowl mix together the spinach, halved cherry tomatoes, sesame seeds, diced apple, olive oil, lemon juice and salt and pepper.
Add in the butternut squash and mix well before serving on a plate.
If you are preparing the salad in advance then cool the butternut squash before mixing it in and also mix the lemon juice and diced apple separately and add into the salad just before eating.