Summer finally feels like it’s on the way, touch wood, in the UK and I felt it was time to start making more summery meals. Although if it does turn cold again this is a warm salad which is delicious hot or cold. For those of you that don’t live in the UK our weather can be very changeable. We have been known to have four seasons in one day.
So being British, I like to be prepared for all weathers, and making a warm salad means I can eat it when the weather outside might be miserable in summer. Sweet potato and butternut squash often remind me of the summer months. Their bright, vibrant colours, I think are very summery.
The salad is vegan but I do love adding a cheese flavour. So I added pine nuts for that extra creamy flavour of cheese. Plus what salad would be complete without greens and a dressing. It’s a warm salad so I fried the spinach in a pan. I also wanted to add extra flavour so to spice the meal up I added a tamari/soy sauce dressing. The combination of these flavours was simply delicious and the salad can be enjoyed hot or cold.
Serves 2
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Frying pan
- Plastic brush
- Stirring spoon
- Measuring jug
- Teaspoon
Ingredients for the salad
- Sweet potato x 400g
- Butternut squash x 400g
- Spinach x 4 large handfuls
- Pine nuts x 2 handfuls
- Olive oil for the baking tray
Method for the salad
- Preheat the oven to 180°C and put the baking tray in.
- Peel and chop the sweet potato and butternut squash into 2 centimetre pieces.
- Remove the baking tray from the oven and put the sweet potato and butternut squash pieces into it.
- Drizzle over as much oil as you need to coat the pieces in the tray.
- Toss the pieces in the tray and place in the oven for 25 – 30 minutes or until golden brown.
- Meanwhile put the frying pan on a high heat and add oil.
- When the pan is hot add the spinach and fry until it has all wilted.
- Place on the serving plates.
- Once the sweet potato and butternut squash has cooked add to the plates.
- Sprinkle over the pine nuts.
Ingredients for the Tamari/soy sauce dressing
- Tamari or soy sauce x 20mls
- Sesame oil x 50 mls
- Maple syrup x 1 – 2 tsps
- Garlic granules x 1 tsp
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
Method
- Measure the tamari or soy sauce and the sesame oil into a measuring jug.
- Pour these into the glass jar and add the maple syrup, garlic granules, dried mixed herbs and salt and pepper to taste.
- Put the lid on the jar and shake until all the ingredients are mixed together.
- Pour the dressing evenly over both the salads.
- Then serve and enjoy.
Sweet Potato and Butternut Squash Salad with a Tamari/Soy Sauce Dressing can be enjoyed hot or cold. So it could be made for two people and the leftovers could be taken as a packed lunch the next day. As I mentioned earlier the salad is delicious hot or cold. However you decide to eat this salad, as always, please enjoy!
Do you like a warm salad and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me. Thank you. Xxx
Googies Kitchen Life 