This Roasted Squash and Avocado Salad is the perfect recipe for transitioning between late summer and early autumn. Get the recipe below.
The warm salad series
As we go from late summer to early autumn I like to add warm elements to my salads. They are still light and bright but with a touch of warmth.
I've got a number of recipes in the series including this golden bulgur wheat salad which also has squash as one of its key ingredients.
This recipe is also a celebration of squash. I've used butternut squash but squash will work including pumpkin!
What I love most about this recipe is the contrast of the warm, sweet squash against the fresh and vibrant avocado. The play on hot and cold makes for an exciting salad too.
The dressing is made from tahini and lemon which brings it all together.
Roasting squash
The secret to this Roasted Squash and Avocado Salad is perfectly roasted squash. You could be forgiven for thinking it's just a case of chucking it in the oven but to get the best out of your squash I have a couple of tips.
- Cut them evenly. I have cut my squash into slices but this tip equally applies if you choose to cut your squash into cubes. Make sure that you've cut the squash into evenly sized pieces so that they cook at the same rate. You don't want some pieces soft and some hard.
- Spread them out on your tray. Again, to make them cook evenly you need to make sure they're spread put and ideally not touching. This allows the air to get around them.
- Use plenty of oil. This will help the squash cook evenly. But best of all it's what gives them crispy, caramelised edges. These caramelised edges enhance the sweetness of the squash. In contract, the oil adds a richness of flavour.
- Season with salt and pepper. Don't skimp on the salt and pepper. Seasoning your squash is essential in bringing out its flavour.
If you follow these tips you'll have perfectly roasted squash. But, these tips apply to any vegetables you are roasting so save them for later.
Making your tahini dressing
I am currently obsessed with tahini. It's essentially a paste made from ground sesame seeds. It has an earthy, slightly bitter flavour which helps to balance out the sweetness of the squash. When mixed with olive oil and lemon it makes the perfect dressing for this salad.
My only tip for making this dressing is that it can clump up a little. Simply add a little more olive oil or, failing that, add a little water until you have a drizzle-able consistency. (Is that even a word?!)
The recipe
Roasted Squash and Avocado Salad
Ingredients
- 250 g butternut squash cut into sliced
- 2 tablespoon olive oil for roasting
- 1 handful coriander leaves only
- 4 spring onions finely sliced
- 1 avocado
- 1 handful sprouts e.g. alfalfa sprouts
For the dressing
- 3 tablespoon tahini
- 0.5 lemon juice only
- 2 tablespoon olive oil
- water
Instructions
- Pre-heat you oven to 200C/392F/gas mark 6.
- Cut your butternut squash into slices then scatter over an oven tray.
- Toss with olive oil and season well.
- Roast for 20 minutes or until soft.
- While the squash is roasting assemble layers of lambs lettuce, sliced avocado, sliced spring onions and coriander,
- Mix the tahini, olive oil, lemon juice and a little water until you have the desired thickness.
- Once roasted, add the butternut squash slices to the salad and top with the sprouts.
- Finally drizzle over the dressing.
Nutrition
More squash recipes
More autumnal recipes
I always think of early autumn as squash season. Perhaps it's that Halloween is on its way and pumpkin is on my mind. Check out the full range of autumn recipes here.
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