Recipe courtesy of Mary McCartney

Roasted Toasted Salad

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This salad is the perfect balance of roasted sweet shallots and butternut squash, on a bed of fresh green leaves, topped with the crunch of pecans, pumpkin seeds and crispy fried onions.
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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 4 to 6 servings
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  1. For the salad: Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
  2. 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.
  3. Bake until the squash and shallots are lightly browned and tender, about 35 minutes, checking halfway through to give them a mix around.
  4. 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.
  5. For the dressing: Whisk the oil, vinegar, mustard, lemon juice and a pinch of sea salt in a cup or jar.
  6. 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.

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