Squash and orange salad with hazelnuts

Squash and orange salad with hazelnuts

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

This salad will keep you warm in cooler months, with fiery ginger, sweet squash, and crunchy hazelnuts.

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
1/2 butternut squash, peeled and chopped into small, even chunks
1 courgette
1cm piece of ginger, peeled and grated
100g sugar snap peas
1 avocado, peeled and chopped
handful fresh coriander, roughly chopped
2 generous handfuls watercress
handful hazelnuts

For the dressing

Quantity Ingredient
4 tablespoons extra virgin olive oil
1 unwaxed orange
1 teaspoon wholegrain mustard

Method

  1. Heat the oil in a large wok over a medium-high heat. Add the butternut squash to the wok and cook for 5 minutes.
  2. In the meantime, peel the courgette into strips using a vegetable peeler. Add it to the pan with the ginger and sugar snap peas and cook for a further 5 minutes, stirring frequently to avoid burning.
  3. While the vegetables are cooking, arrange the avocado and coriander on a large plate with the watercress and hazelnuts.
  4. To make the dressing, add the oil to a bowl, then slice the orange in half and squeeze in the juice through a sieve. Whisk in the mustard until fully combined.
  5. Place the hot vegetables over the watercress salad and drizzle over the dressing. Serve hot.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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