Saladsdeliciouslyella
Garlicky Squash Salad
We’re completely obsessed with this salad at the moment. Garlicky roasted squash, red rice, sesame and leafy greens come together to delivery plenty of plant protein, fibre and goodness. The crispy garlic and chilli dressing is sweet, tangy and just a little bit fiery. It’s also a brilliant one for meal prep — the leftovers taste great the next day!
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Spread out the squash on a large baking tray, drizzle over 2 tablespoons of the olive oil and season. Roast for ⏱️ 45 minutes until tender and golden. Add the broccoli and return to the oven for ⏱️ 10 minutes, until just tender.
2
Meanwhile, cook the rice in a large saucepan of salted boiling water according to the packet instructions, about 20–⏱️ 25 minutes. Add the sweetcorn for the final 2–⏱️ 3 minutes. Drain well, then return to the pan. Cover with a clean tea towel, pop the lid on and leave it to steam dry.
3
Warm the remaining 2 tablespoons olive oil in a small saucepan over medium–low heat. Add the garlic and chilli and cook for 8–⏱️ 10 minutes, stirring often, until just golden.
tablespoons olive oilgarlic2 cloves
4
Stir in the sesame seeds and cook for 1–⏱️ 2 minutes until lightly toasted. Remove from the heat, then stir in the maple syrup and apple cider vinegar and a pinch of salt.
sesame seeds3.5 ozmaple syrup4 tablespoonsapple cider vinegar2 tablespoons
5
Add the roasted squash and broccoli, cooked rice and sweetcorn, sesame mixture, spinach and coriander to a large salad bowl. Toss together, then finish with extra coriander before serving.
coriander1 oz
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