Roasted Squash Salad With Creamy Homemade Labneh
This recipe combines creamy homemade labneh with roasted butternut squash, tangy dressing, and a vibrant salad mix for a delightful dish bursting with flavor and textures. The rich, velvety labneh complements the tender, caramelized squash slices, while the sweet and sour dressing adds a zesty kick to the fresh salad leaves and crunchy red onions. A sprinkle of jewel-like pomegranate seeds or redcurrants adds a pop of color and juicy sweetness, making each bite a delightful medley of tastes and textures. Perfect as a refreshing side dish or a light vegetarian main course for any occasion.
— Constant Cookbook
Ingredients
- 600g Greek yogurt
- 1 fat butternut squash
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 tbsp clear honey
- 2 tbsp red wine vinegar
- 50g mixed baby leaves (or wild rocket , pea shoots or beet leaves)
- 1 small red onion , finely chopped
- seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants
Instructions
- The day before, line a bowl with muslin. (If you don’t have any muslin, line a sieve with a new J-cloth and set it over a bowl.) Stir ½ tsp salt into the yogurt. Tip into the muslin, then bring the edges together to form a tight bundle, tie with string and hang over the bowl (or simply tip into the J-cloth lined sieve). Put in the fridge for 24-36 hrs to drain. You should be left with a firmer, soft cheese-like substance. Keep chilled until ready to serve.
- Heat oven to 200C/180C fan/gas 6. Trim the top and bottom of the squash. Slice into 1in-thick rounds, halving any huge ones– you’ll need at least 6 slices. Where there are seeds, scrape out with a teaspoon. Brush with 2 tbsp of the oil, season and roast for 30-40 mins on baking sheets, turning halfway, until tender. Leave at room temperature until ready to serve.
- Spread a round base of labneh on 6 plates and divide the squash slices between them. Mix the remaining oil with the pomegranate molasses, honey, vinegar and seasoning, then toss with the salad leaves and onion. Divide between the plates, then scatter with pomegranate seeds or redcurrants.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 273 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.6 milligram of sodium
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