Looking for a salad that’s both hearty and nutritious? This Roasted Squash and Baby Spinach Salad is the perfect choice. Combining the sweetness of roasted squash with the nutty flavour of freekeh and the freshness of baby spinach, this salad is a delightful mix of textures and tastes. The addition of sunflower seeds and dried cranberries adds a crunchy and sweet twist, while a tangy balsamic dressing ties everything together. Ideal for a healthy lunch or a light dinner, this salad is not only delicious but also packed with nutrients.
Roasting the squash brings out its natural sweetness and creates a caramelised exterior that pairs wonderfully with the tender baby spinach. Freekeh, a grain that’s high in protein and fibre, adds a satisfying chewiness to the salad, making it a complete meal. The homemade dressing, made with olive oil, balsamic vinegar, honey, and a blend of spices, adds a perfect balance of sweet, tangy, and spicy flavours. This salad is a great way to enjoy seasonal produce and can be easily customised with your favourite ingredients.
Ingredients Used For Roasted Squash and Baby Spinach Salad
Roasted Squash and Baby Spinach Salad:
Squash: Roasting squash enhances its natural sweetness and brings out a rich, caramelised flavour.
Baby Spinach: Fresh baby spinach provides a mild flavour and tender texture, adding a nutrient-rich base to the salad.
Freekeh: This ancient grain is high in protein and fibre, adding a nutty flavour and chewy texture to the salad.
Extra-Virgin Olive Oil: Used both for roasting the squash and in the dressing, olive oil adds a rich, fruity flavour.
Honey: Adds a natural sweetness to the roasted squash and the dressing, balancing out the savoury and tangy flavours.
Sunflower Seeds: Provide a crunchy texture.
Dried Cranberries: Add a sweet and tart flavour, along with a chewy texture, to the salad.
Dressing:
Balsamic Vinegar: Adds acidity and depth of flavour to the dressing, complementing the sweetness of the honey and the richness of the olive oil.
Chilli Powder and Cumin Powder: These spices add warmth and complexity to the dressing, balancing the sweetness and acidity.
Alternative Ingredients
Kale Instead of Baby Spinach: For a heartier green, kale can be used in place of baby spinach. It provides a more robust flavour and texture.
Quinoa Instead of Freekeh: If freekeh is not available, quinoa is a great substitute. It’s also high in protein and has a slightly nutty flavour.
Maple Syrup Instead of Honey: For a different sweetener, maple syrup can be used in place of honey. It offers a unique flavour that pairs well with roasted vegetables.
Pumpkin Seeds Instead of Sunflower Seeds: For a different type of crunch, pumpkin seeds can be used. They provide a slightly different flavour profile and are also nutrient-dense.
Preparation Tips For Roasted Squash and Baby Spinach Salad
- Roasting the Squash: Ensure the squash is cut into even pieces to promote even roasting. Flip the pieces halfway through roasting to achieve a golden-brown exterior.
- Cooking Freekeh: Rinse and soak the freekeh before cooking to reduce the cooking time and achieve a tender texture.
- Making the Dressing: Adjust the amount of honey in the dressing based on your sweetness preference. Taste and adjust the seasoning as needed.
Serving Tips For Roasted Squash and Baby Spinach Salad
- Plating the Salad: Arrange the baby spinach on a large serving platter as the base. Add the roasted squash, freekeh, sunflower seeds, and dried cranberries on top. Drizzle the dressing just before serving to keep the salad fresh and crisp.
- Garnishing: Add extra torn basil leaves or a sprinkle of fresh herbs like parsley or mint for additional flavour and a pop of colour.
Storage Tips
Storing Leftovers: Store the salad components separately to maintain freshness. Keep the roasted squash, freekeh, and baby spinach in airtight containers in the refrigerator. The dressing can be stored in a jar with a tight-fitting lid.
Reheating: If you have leftovers, reheat the roasted squash and freekeh separately before adding them to fresh baby spinach. This ensures the salad is warm and retains its texture.
Roasted Squash and Baby Spinach Salad
Ingredients
- 2 squash
- 500 g baby spinach, washed and spin dried
- 1 cup freekeh, washed and soaked for 30 minutes
- 1 ½ cup water
- 3 tbsp extra-virgin olive oil
- 2 tbsp honey
- salt
- pepper
Dressing
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp chilli powder
- 1 tsp cumin pwder
- 1 tbsp mustard
- 3 tbsp honey, depending how sweet you like your dressing
- salt
- pepper
Garnish
- handful sunflower seeds
- dried cranberries
Instructions
- Pre-heat oven at 200°C. Place the squash in a baking sheet and drizzle it with the oil and 2 tablespoons of the honey. Season with salt and pepper and toss until evenly coated.
- Roast until golden brown, 10-15 minutes, flipping the squash halfway through it.
- Boil the freekeh for 15-20 minutes in a 1½ cup of water.
- To prepare the dressing, mix all the ingredients and taste to make sure that the flavours suite your taste. Keep on the side.
- In a large serving plate place the baby spinach on the base, add the roasted pumpkin, sunflower seed and dried cranberries. Finally, before serving, top the salad dressing across the platter and serve.
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