Oven-baked squash and pretzel salad

Name: Oven-baked squash and pretzel salad
Prep time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 200 g lye rolls; 2 tbsp pumpkin seeds; 1 garlic cloves; 400 g squash; 1 red onions; 7 tbsp olive oil; 2 tbsp balsamic vinegar; ¼ tsp salt; a little pepper; salt and pepper to taste

main dish winter winter

Total: 1 hr 5 min. | Active: 40 min.

vegan

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Hip hip hurray, squash season is under way! This oven-baked bread salad is a winner on two counts. First off, it contains squash and secondly, you can use up any leftover bread!

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

Pretzel rolls
200 g	lye rolls day old, cut into cubes
1 tbsp	olive oil
1	garlic clove, squeezed

Squash
400 g	squash, cut into approx. 2 cm cubes
1	red onion, cut into strips
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

To bake
2 tbsp	pumpkin seeds

Salad dressing
2 tbsp	balsamic vinegar
4 tbsp	olive oil
	salt and pepper to taste

How it's done

Pretzel rolls

Mix the bread, oil and garlic in a bowl.

Squash

Mix the squash with the onion and oil, spread on a baking tray lined with baking paper, season.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, mix in the bread cubes and pumpkin seeds, bake for a further 10 mins. Remove, allow to cool slightly.

Salad dressing

Combine the balsamic and oil, season. Place the squash/bread in a bowl, add the dressing, mix.

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