LUNCH SPINACH SALAD WITH WINTER SQUASH AND WALNUTS

Winter squash includes pumpkin and butternut along with less well-known varieties like acorn and delicata – and just 150g provides one-third of the recommended daily intake of vitamin C, a nutrient research shows is directly related to the body’s ability to burn fat. Walnuts pack the best omega 3 punch of any nut or seed and are also loaded with disease-fighting antioxidants,a combination, that’s highly protective against heart disease, one recent study found. Walnuts also help lower blood pressure and decrease blood vessel inflammation when you’re stressed.

Ingredients (serves 4)

1 butternut or other winter squash, peeled, de-seeded and cut into 1.5cm cubes 5tbsp olive oil

1¼tsp salt

220g spinach

2tbsp fresh lemon juice ½tsp Dijon mustard 80g walnuts

To make

1 Preheat oven to 230°C/gas 8. 2 Toss the squash with 1tbsp olive oil to coat, season with 1tsp salt and spread in a single layer on a baking sheet. Bake, stirring after 20 minutes, until tender and lightly browned, about 30 minutes total.

3 Add to a bowl with the spinach. 4 Combine the remaining olive oil and salt with the lemon juice and mustard in a jar and shake vigorously, or whisk in a bowl until emulsified. (For texture and added omega

3s, add 1tsp chia seeds.)

5 Toss the dressing with the squash and spinach, top with the walnuts and serve.