Butternut squash, chorizo and spinach salad
- 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
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.