Beetroot & Squash Salad with a Hazelnut Dressing

Beetroot & Squash Salad,
Hazelnut Dressing

GLUTEN-FREE, (DAIRY-FREE), (VEGAN)

I love the vibrant colours in this hearty autumn salad, which packs a hefty nutritional punch too. The dressing tops it off perfectly and gives a wonderful extra texture and crunch.

serves 2

INGREDIENTS

Substitute the feta with an additional 70g whole hazelnuts to make this recipe vegan

½ a squash, cut into half-moon slices
a little coconut oil
3-4 medium beetroot scrubbed and cut into wedges
70 g feta, crumbled (leave out if following a dairy / vegan diet)
50g rocket or salad leaves

For the hazelnut dressing
handful (50g) of toasted hazelnuts
small bunch (20g) parsley, finely chopped
zest of 1 lemon
juice of ½ a lemon
3-4 tbsp extra virgin olive oil
pinch of salt flakes


STEP-BY-STEP

Preheat oven to 200.

Toss the squash in coconut oil and roast on a shallow tray for 25-30 mins until browning. Do the same with the beetroots on a separate tray, so they do not stain the squash pink. Toast the hazelnuts in the oven for about 5-6 minutes, until golden and allow to cool

Chop the hazelnuts and mix with the rest of the dressing ingredients. This should be quite chunky.

Arrange the squash and beetroot on a bed of rocket or leaves, crumble the feta over the top and drizzle with hazelnut dressing.


INGREDIENTS

Substitute the feta with an additional 70g whole hazelnuts to make this recipe vegan

½ a squash, cut into half-moon slices
a little coconut oil
3-4 medium beetroot scrubbed and cut into wedges
70 g feta, crumbled
50g rocket or salad leaves

For the hazelnut dressing
handful (50g) of toasted hazelnuts
small bunch (20g) parsley, finely chopped
zest of 1 lemon
juice of ½ a lemon
3-4 tbsp extra virgin olive oil
pinch of salt flakes


STEP-BY-STEP

Preheat oven to 200.

Toss the squash in coconut oil and roast on a shallow tray for 25-30 mins until browning. Do the same with the beetroots on a separate tray, so they do not stain the squash pink. Toast the hazelnuts in the oven for about 5-6 minutes, until golden and allow to cool

Chop the hazelnuts and mix with the rest of the dressing ingredients. This should be quite chunky.

Arrange the squash and beetroot on a bed of rocket or leaves, crumble the feta over the top and drizzle with hazelnut dressing.