Roasted Butternut Squash Salad and Beetroot Dressing

Serves:2

Ready in: 50 minutes

I don't do New Years resolutions. January is the month I consistently have scheduled in for slowly becoming a human bin. People around me are all dieting and exercising as I sit defiantly in my panda onesie, sprouting life-affirming shit like 'I ate four bags of crisps today. TOMORROW I SHALL HAVE FIVE.' I still eat  healthily. I just eat everything else as well. I'm not proud, but also I am. Like, just a little bit...

I'll be honest though, I was starting to look a bit gray so I decided to tone it down a notch and eat a damn salad. A warm one though because it's freezing right now. Yes I did go outside to photograph it. I don't know why. Then I spent 20 minutes trying to decide what size the picture should be. Okay, I have no idea what I'm doing.

Anyway, onto the ingredients..

Ingredients

Beetroot dressing

• 2 medium sized beetroots
• 1 tbsp tomato puree
• 1 tbsp balsamic vinegar

Salad

• 1 small butternut squash
• 1 tbsp coconut oil
• 1 cup quinoa
• 1 cup chopped cherry tomatoes
• 1 cup spinach
• 2 spring onions
• 1 half cucumber
• 1 handful pine nuts

Method

1. Peel, chop and boil the squash for 10 minutes. Then transfer to a roasting dish and coat with the coconut oil. I like the taste of the coconut in this dish but if you're not a fan, it can be substituted with whatever you usually use. Roast for 30 minutes.
2. Boil the quinoa for 15 minutes.
3. Put all dressing ingredients in a food processor (or a blender if you want a smoother consistency). 
4. Plate up!