Butternut-chorizo-salad

Butternut squash, chorizo and spinach salad

Full of smoky flavours, this colourful salad has a nice crunch from the roasted pumpkin seeds

By , 05 June 2018

(10 votes)

Butternut squash, chorizo and spinach salad
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 272g serving contains
  • Energy

    1184KJ

    283KCAL

    14%
  • Fat

    18.5g

    med

    26%
  • Saturates

    3.8g

    low

    19%
  • Sugars

    9.8g

    low

    11%
  • Salt

    0.82g

    low

    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
Ingredients
  • 1 butternut squash
  • 3tbsp sunflower oil
  • 25g Asda Pumpkin Seeds
  • ½ x 130g pack Asda Spanish Diced Chorizo
  • 4tsp cider vinegar
  • 1tsp Smart Price Clear Honey
  • 1tsp coarse-grain mustard
  • 180g bag washed baby spinach
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Peel and deseed the squash and cut into 2cm pieces. Put in a roasting tin with 1tbsp of the oil and toss to coat. Cook for 25-30 mins, or until tender and brown at the edges.

  • Meanwhile, put the pumpkin seeds on a baking tray and cook in the oven for 5 mins. Tip onto a plate and set aside to cool.

  • Cook the chorizo in a frying pan, stirring often, until it crisps at the edges. Drain on kitchen roll.

  • For the dressing, whisk together the vinegar, honey, mustard and remaining oil. Season with black pepper.

  • When the squash is cooked, mix it with the chorizo. To serve, add the spinach and dressing, toss, then sprinkle with the roasted pumpkin seeds.