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.