Beetroot & Squash Salad with a Hazelnut Dressing
Photo by Emma Goodwin

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.


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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.


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