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.
- Sharp knife
- Chopping board
- Baking tray
- Frying pan
- Plastic brush
- Stirring spoon
- Measuring jug
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
- 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