Festive squash, cranberry and walnut salad

We can all agree that it’s pretty chilly in England in December; not exactly weather that has us craving a salad at lunchtime. However, this vegan salad recipe is full of roasted vegetables and warming winter flavours to satisfy all your comfort food needs without being too heavy on your stomach. It’s perfect for some well needed nutrition in between all the Christmas feasting.

Butternut squash is not only a delicious winter comfort, but this fibrous vegetable is also packed full of Vitamin A and B-6 to name but a few. Combined with the anti-inflammatory and blood sugar reducing properties of cinnamon, this salad certainly packs a nutritional punch.

METHOD:

Preheat your oven to 200c or 180c for fan ovens.

Chop your veg and season using the oil, cinnamon, paprika, cumin and salt. Roast for 30-35 minutes, checking every 15 minutes and giving your tray a good shake. Cook until soft and easily cut with a knife. Add to the uncooked mixed leaves.

For the dressing, mix together all ingredients excluding the protein and water. Mix protein and water into paste and then add to the rest of the dressing ingredients and drizzle!

This recipe was created by Kathryn Armitage. Kathryn is the creator of lifestyle blog, A Healthy Wanderlust. Covering everything from culture and society to health and travel, check out her blog for a lot of seriously good food, opinionated rants and plans for world adventures. You can also find Kathryn on Instagram and Twitter.