Squash and Broccoli Salad

Dressing

• 2 tsp white wine vinegar
• 2 tsp Dijon mustard
• 1 tsp runny honey
• 2 Tbsp olive oil
• 2 pinches fine sea salt
• 2 pinches ground black pepper

Salad

• 50 g red onions halved
• 700 g water
• 4 slices butternut squash washed, with skin, sliced in rings (1 cm thick), then halved (approx. 400 g)
• 200 g broccoli florets (5 cm)
• 50 g fresh spinach leaves
• 90 g red cabbage sliced (5 mm)
• 2 Tbsp sesame seeds