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An easy and delicious Winter Butternut Squash Salad recipe, super quick to make and topped with a tasty fried egg!

Winter Butternut Squash Salad


  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 4 mins
  • Cook Time: 15 mins
  • Total Time: 19 minutes
  • Yield: 1 1x
  • Category: Main Meal
  • Cuisine: European

Description

An easy and delicious Winter Butternut Squash Salad recipe, super quick to make and topped with a tasty fried egg!


Ingredients

  • 300g butternut squash
  • 1 tsp olive oil
  • 1/2 tsp mixed dried herbs or dried oregano
  • 70g lettuce leaves
  • 1 tomato
  • 1/4 cucumber
  • 1 medium egg
  • olive oil and balsamic vinegar
  • salt and pepper

Instructions

  1. Preheat the oven to 180c.
  2. Peel the butternut squash and chop it into small roughly 1 inch cubes. Add to a baking tray and toss with the olive oil and dried herbs. Bake for 15-20 minutes until just soft.
  3. Meanwhile make the salad by adding the lettuce leaves to a plate or bowl. Chop the tomato and cucumber and add those too.
  4. Crack the egg into a frying pan (can use oil to fry depending if the pan is non-stick) and fry for 3-4 mins until starting to crisp.
  5. When the squash is cooked, remove it from the oven and add it to the salad. Drizzle on the olive oil and balsamic vinegar and top with the fried egg.
  6. Season to taste with salt and pepper.