Squash and Salad Wrap with Homemade Dressing

wpid-2015-10-26-04.09.31-1.jpg.jpeg

Utterly moreish


You’ll need:

  • 1 butternut squash
  • Corn tortilla
  • Sweet peppers (chopped)
  • Mixed salad leaves
  • Your favourite salad bits

For the dressing:

  • cup olive oil
  • ¼ cup cider vinegar
  • 4 tbsp cup whole grain mustard
  • 2 tsp agave syrup 
  • Salt and pepper

The how to:

  1. Pre-heat your oven to 200°C 
  2. Stab your butternut all over with a large knife and put in the oven for about an hour or until inside is cooked through.
    wpid-2015-10-18-09.05.48-1.jpg.jpeg
  3. Scoop out the flesh of your butternut and add your desired amount to the wrap.
  4. Layer some salad leaves and your peppers then roll it up into a wrap.
  5. Serve with a side salad and drizzle with dressing.

Dressing:

  1. Whisk everything together and store in an air tight jar in your fridge for up to a week.

Top tip:

If you bake 2 butternut squashes at once you can use one and a half later that evening for soup, saving you prep time. You’re welcome.

wpid-2015-10-26-04.09.35-1.jpg.jpeg Kisses from cornwall

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s