Roasted Squash, Beetroot and Spinach Salad
Serves: 4 servings
  • 1 butternut squash
  • 2 beetroots
  • 1 red onion
  • 3 garlic cloves
  • 3 sprigs of thyme
  • sea salt
  • olive oil
  • 100g baby leaf spinach
  • 2tbsp sunflower seeds
  • ½ lemon, juice
  • 2tbsp olive oil
  • salt and pepper
  • parsley to garnish
  1. Preheat the oven to 220°C (200°C fan)
  2. Trim and peel squash, remove the seeds and chop into wedges.
  3. Peel beetroot and red onion and chop into wedges.
  4. Arrange squash, beetroot, red onion and garlic cloves (cut in half with skin left on) on a baking tray.
  5. Toss with thyme, sea salt, and good drizzle of olive oil and bake for about 40 min until soft.
  6. Remove from the oven and leave to cool down.
  7. On a serving platter arrange spinach leaves, top with roasted vegetables and sprinkle with sunflower seeds.
  8. Drizzle with lemon juice, olive oil, season with sea salt, freshly ground pepper and garnish with parsley.
  9. Serve and Enjoy!
Recipe by Nirvana Cakery at