Name: Roasted Toasted Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

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.

On Tonight

Roasted Toasted Salad

Salad:

Dressing:

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