Roasted squash, olive, avocado and rocket salad
Serves: 4
Prep time: 25 minsTotal time: 
Recipe by Ella Woodward, from her book Deliciously Ella (Yellow Kite, £20) / Recipe photograph by Toby Scott
Roasted squash, olive, avocado and rocket salad
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
331Kcal
Fat
25gr
Saturates
5gr
Carbs
23gr
Sugars
12gr
Fibre
10gr
Protein
5gr
Salt
1.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 butternut squash (about 1kg)
- a drizzle of olive oil
- 1 tbsp paprika
- 1 tbsp dried mixed herbs, such as Herbes de Provence
- 2 x 70g bags rocket
- 100g pitted olives (we used Kalamata but green work just as well), drained and halved
- 2 avocados
For the dressing
- 1 tbsp tamari (gluten-free soy sauce)
- 2 tbsp cider vinegar
- 2 tbsp olive oil
Step by step
Get ahead
Roast the squash up to 1 day ahead, cover and chill; bring back to room temperature before serving.
- Preheat the oven to 200°C, fan 180°C, gas 6. Peel the butternut squash, deseed, then cut it into small bite-sized pieces.
- Place the pieces into a roasting tin and drizzle with olive oil, sprinkle with the paprika and dried herbs; season and mix everything well.
-
Bake the squash for about 40 minutes. Once it's nice and soft, remove it from the oven and leave it to one side to cool.TipIf you want to assemble this an hour or two ahead, toss the avocado in a little lemon or lime juice to prevent it from browning.
- For the dressing, mix all the ingredients together with a little salt and pepper
- Put the rocket and olives in a large bowl. Halve and stone the avocados, cut into small cubes and add to the salad with the cooled squash. To serve, pour over the dressing and toss; transfer to a platter.
