Roasted Toasted Salad
1 small butternut squash (600 grams), peeled, seeded and sliced into 1/2-inch-thick pieces
12 round shallots, peeled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Flaky sea salt and freshly ground black pepper
1/3 cup pecans, roughly chopped
2 tablespoons pumpkin seeds
5 ounces mixed salad leaves, such as rocket (arugula), watercress and baby spinach
1/2 small round radicchio, cut into wedges
2 tablespoons store-bought crispy fried onions
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons whole-grain mustard
Juice of 1/2 lemon
Flaky sea salt
Instructions:
For the salad: Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
Arrange the butternut squash and shallots on a baking sheet, drizzle with the olive oil and balsamic vinegar and mix together. Sprinkle over a pinch of sea salt and a pinch of black pepper.
Bake until the squash and shallots are lightly browned and tender, about 35 minutes, checking halfway through to give them a mix around.
Meanwhile, in a heavy-bottomed skillet (no need to add oil), toast the pecans and pumpkin seeds over medium heat until fragrant, 1 to 2 minutes. Tip the nuts into a bowl and set aside.
For the dressing: Whisk the oil, vinegar, mustard, lemon juice and a pinch of sea salt in a cup or jar.
Lay the mixed salad leaves and radicchio wedges on a large serving board or platter. Arrange the roasted shallots and squash on top. Drizzle over the dressing. Then sprinkle over the toasted pecans and pumpkin seeds and crispy fried onions.
