Warm & Spicy Squash Salad
This salad is so perfect for all seasons, and uses ingredients I usually I have in my pantry, fridge and freezer.
It’s garlicky, spicy and coated in olive oil, which also allows the veg to become shades of caramelised amber and gets the red onions to a deep amethyst colour.
Great for meal prepping, sharing, having a big portion for lunch with a protein of your choice, or as a side at dinner, it’s a great all rounder & a total crowd pleaser.
Notes
Veg: when it comes to the ratio of butternut squash to sweet potato, make it your own, whether you want to use all one or all the other, it's totally up to you!
Onions: feel free to use one kind of onion, I usually have both laying around, so it's not a faff, but use what you have
Olives: I like to use briny pimento olives, as I tend to have those on hand, and the saltiness lends itself well to this salad, but feel free to use another type of olive (just make sure it's more salty than bitter)
Chilli: adjust if you’re not a big fan of spice
Serves 3-6/ Prep time- 10 mins/ Cook time- 40 mins
Ingredients
1/2 Butternut Squash (cubed)
2 Medium Sweet Potatoes (cubed)
1 Red Onion (sliced)
1 Yellow Onion (sliced)
4 cloves Garlic (roughly chopped)
2 tsp Korean Red Pepper Flakes/ Chilli Flakes
1.5 tsp Salt & pepper
1/2 cup Green Olives
1/2 cup Almonds (flaked or whole)
Large handful parsley
Olive oil
Method
Preheat your oven to 230°C fan/ 250°C/Gas Mark 9
On a lined baking tray, and your veg, onions & garlic
Add about 1/4 cup olive oil, the chilli flakes, salt and pepper, and toss together, then place in the oven for 40 mins
Whilst they roast, roughly chop your parsley and olives, then set them aside
In a small pan, toast the almonds until golden, then immediately transfer them to a plate (so they don’t burn)
When the vegetables are ready, plate up. The veg first, then layer with the olives, almonds and parsley, an extra drizzle of olive oil, and a sprinkle of salt to taste
Serve!
