This is a great twist on an oldie but goodie - the traditional potato salad. The great thing about this salad is that it's brightly coloured, which means
that it's packed with antioxidants and loads of other good-for-your-body nutrients. Remember, a good rule to follow is that the darker the colour of your fruit
Butternut Squash and Sweet Potato Salad
2 small sweet potatoes, peeled and cubed
1⁄2 butternut squash, peeled, seeds removed and cubed
coconut oil, melted, for rubbing
2 spring onions (scallions), thinly sliced on the diagonal
4 radishes, thinly sliced, optional
For the Dressing
120ml (1⁄2 cup) coconut or soya yogurt
1 tablespoon apple cider vinegar, or more if preferred
1 teaspoon wholegrain mustard
1 garlic clove, crushed
small handful of coriander (cilantro), chopped
sea salt and freshly ground black pepper
Serves 4
or vegetable, the more of a specific nutrient will be found in that food.
Preheat the oven to 200°C/400°F/gas 6 and line a baking sheet with parchment paper. Tip the sweet potato and butternut squash chunks onto the sheet and massage them with a good amount of coconut oil so that the cubes are covered in the oil. Roast on your middle shelf for 15 minutes, or until just tender.
Meanwhile, whisk together the dressing ingredients in a large bowl. Add a bit more vinegar if you prefer a thinner dressing.
Once the squash and potatoes are cooked, add them to the bowl and coat thoroughly with the yogurt dressing. Top with the sliced spring onions and radishes, if using.
Recipe courtesy of Superfoods Superfast
