Recipe

Honey roast squash salad

  • Prep time: 20 minutes
  • Cooking time: 30 minutes
  • Serves 4
  • This recipe uses Clear Squeezy Honey

Ingredients

  1. For the salad
  2. 1 small butternut squash
  3. 2 tbsp Rowse squeezy honey
  4. 1 tbsp olive oil
  5. 1 tsp chilli flakes
  6. 150g basmati and wild rice
  7. 1 large red onion, thinly sliced
  8. Large handful parsley, roughly chopped
  9. 50g dried cranberries
  10. 50g pomegranate seeds
  11. 150g crumbled feta or wensleydale cheese
  12. For the dressing
  13. 1 small clove garlic, crushed to a paste
  14. 2 tbsp extra virgin olive oil
  15. 3 tbsp balsamic vinegar
  16. 2 tbsp squeezy honey
  1. For the salad
  2. 1 small butternut squash
  3. 2 tbsp Rowse squeezy honey
  4. 1 tbsp olive oil
  5. 1 tsp chilli flakes
  6. 150g basmati and wild rice
  7. 1 large red onion, thinly sliced
  8. Large handful parsley, roughly chopped
  9. 50g dried cranberries
  10. 50g pomegranate seeds
  11. 150g crumbled feta or wensleydale cheese
  12. For the dressing
  13. 1 small clove garlic, crushed to a paste
  14. 2 tbsp extra virgin olive oil
  15. 3 tbsp balsamic vinegar
  16. 2 tbsp squeezy honey

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