Chard and butternut salad with a miso dressing

12 stalks of swiss chard
1 small butternut squash, peeled and cubed
2 tbsp sesame seeds
1 tbsp coconut oil
2 tbsp miso paste
1 tsp minced ginger
1tbsp water
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp lemon juice

Preheat your oven to 180C
Mix the miso paste, oil, water, lemon juice and ginger in a large bowl and whisk into a dressing
Rub the butternut squash with coconut oil and place into the oven
Roast in the oven for 25 mins or until soft
5 minutes before the butternut is finished, slice the swiss chard
Place it into a non stick frying pan over a medium heat with a teaspoon of water
Keep moving it as it wilts
Once it has wilted toss in the dressing
Add in the butternut squash and stir carefully
Sprinkle with sesame seeds, serve and enjoy

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