Roast squash salad with lemony yogurt dressing


This salad works really well as a main for lunch or dinner, or can be served as a side salad to accompany a meat or fish dish. Butternut squash is rich in the antioxidant betacarotene and vitamin A, which are important for normal vision and healthy skin, hair and nails. The addition of seeds give it a boost of healthy fats and add a lovely crunch.



1. Pre-heat your oven to 200°C/180°C fan.



2. Deseed the butternut squash and slice into wedges (feel free to leave the skin on).



3. Spread onto a baking tray and drizzle with extra virgin olive oil, season with salt and pepper and place in the oven for 40 minutes, or until tender. Turn halfway through.



4. Trim and wash the little gem lettuces.



5. Thinly slice the red onion.



6. Deseed the chilli and thinly slice.



7. For the dressing; crush the garlic clove, roughly chop the parsley and combine all ingredients with the yoghurt, drizzle of olive oil and a good squeeze of lemon. Season to taste and set aside.



8. Add the little gem lettuce, red onion, red chilli and butternut squash to a plate, bowl or serving platter.



9. Drizzle over the dressing and sprinkle the Super Seeds Mix on top. Enjoy!

Recipe Info


Serves: 2-4 (main or side salad)



1 small butternut squash, sliced (skin on)
Drizzle of extra virgin olive oil
Sea salt and freshly ground black pepper
3 little gem lettuce (or salad leaves of your choice, spinach also works well), washed and trimmed
1/2 a red onion, finely sliced
1 small red chilli, finely sliced
A small handful of The Food Doctor’s Super Seeds Mix


For the dressing:
1 tbsp of natural yogurt
Squeeze of fresh lemon juice
Handful of fresh parsley, chopped
1 garlic clove, crushed
Drizzle of extra virgin olive oil
Pinch of sea salt and freshly ground black pepper