Beetroot & Butternut Squash Salad

A hearty vegan dish – perfect for lunch or dinner

Prep Time: 10 minutes

Cooking Time: 25 minutes

Serves: 2


    • 1 bag Florette Baby leaf salad
    • 1/2 small butternut squash, peeled and cut into small chunks
    • 2 tbsp olive oil
    • 1 bag of Florette Beetroot, cut into chunks
    • 3tbsp tahini
    • 2tbsp maple syrup
    • 1/2 lemon, zest and juice
    • 2 tbsp flat leaf parsley, chopped
    • salt and pepper


    • Preheat the oven to 190C/Gas 5, toss the butternut squash with 1tbsp of the oil and cook for 25 minutes until tender and charred in places.
    • Whisk together the remaining olive oil, tahini, maple syrup, lemon zest and juice, season to taste
    • Stir the Florette Beetroot through the butternut squash.
    • Serve the the Florette Bistro salad topped with the Florette Beetroot and butternut squash mix and then drizzle over the tahini dressing.
    • Sprinkle over the chopped parsley to serve

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[Average: 4.4]

Rating: 5 out of 5.