Spinach & squash salad with coconut dressing

Healthy Thai recipe for 8 people, takes only 40 mins; recipe has butternut squash, olive oil, red onion, lime, coconut cream, fish sauce, golden caster sugar and spinach.

Spinach & squash salad with coconut dressing

Spinach & squash salad with coconut dressing

Recipe by Chef Soomro Course: Healthy Thai
Servings

8

servings
Prep time

10 mins

Ingredients

  • Olive Oil: 2 tbsp olive oil
  • Red Onion: 1 large red onion, sliced into thin rings
  • Lime: 2 limes, zest of 1, juice of both
  • Butternut Squash: 1 large butternut squash or pumpkin, deseeded but skin left on
  • Fish Sauce: 2 tsp fish sauce
  • Golden Caster Sugar: 1 tsp golden caster sugar
  • Spinach: 2 x 100g bags baby leaf spinach
  • Coconut Cream: 1/2 x 160ml can coconut cream

Directions

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool.
  2. Toss the onion rings with the juice of 1 lime and set aside while the squash roasts.
  3. Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the squash, spinach and onions, and serve with a generous drizzle of the dressing.