Honey roast squash salad

Honey roast squash salad

  • Serves
  • Prep time 20m
  • Cooking time 30m

For the salad

  • 1 small butternut squash
  • 2 tbsp Rowse squeezy honey
  • 1 tbsp olive oil
  • 1 tsp chilli flakes
  • 150g basmati and wild rice
  • 1 large red onion, thinly sliced
  • large handful parsley, roughly chopped
  • 50g dried cranberries
  • 50g pomegranate seeds
  • 150g crumbled feta or wensleydale cheese

For the dressing

  • 1 small clove garlic, crushed tp a paste
  • 2 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp squeezy honey
  1. Heat the oven to 220C, 200C fan, gas mark 7.
  2. Halve the squash length-ways, scoop out the seeds, then slice into 2cm thick slices. Toss with the oil, honey and chilli flakes.
  3. Arrange on a baking tray and roast for 30 minutes, turning the squash half way.
  4. Make the dressing, mix honey with the balsamic vinegar, crushed garlic and olive oil.
  5. Meanwhile cook the rice as instructed on the pack. Drain and toss with the onion, parsley and dried cranberries.
  6. Arrange the rice mixture on a serving platter then top with the squash, cheese and pomegranate seeds. Drizzle over the dressing.