Butternut squash is an excellent source of carotenoids including beta-carotene and lutein, whilst avocados provide a wonderful creamy texture and plenty of healthy monounsaturated fats. Walnut oil boosts omega 3 content and adds a delicious nutty twist.
Preheat the oven to 200 C (180 fan, gas mark 6)
In a bowl toss the butternut squash and beetroot pieces with the olive oil, paprika, thyme leaves and salt and pepper. Spread on a baking sheet and bake for around 40 minutes or until it’s nice and soft. Leave to one side and allow to cool.
Place all the dressing ingredients in a bottle or bowl and shake or whisk to blend.
Divide the watercress or rocket between four plates, then top with the roasted butternut squash and beetroot.
Peel and cut the avocados into bite size pieces and add to the salad.
Divide the feta into four and then crumble on top, before drizzling on the dressing and sprinkling on pumpkin seeds if using.
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