Winter squash and walnut salad

Another recipe to help you use up your squashes and pumpkins. Will serve 4 as a starter or bulked out with a little pan fried fish such as basa or bass, it would make an excellent main course

Winter squash and walnut salad

Plated up!
Servings:	Serves 4
Calories per serving:	248
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Fresh 🥗🥗🥗 5/5 Clean tasting and healthy. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 800g squash - any type will do
• 100g walnut pieces (half the price of walnut halves!)
• Small bag of rocket leaves or spicy green salad leaves
• 1 large garlic bulb
• 12 fresh sage leaves
• Olive oil
• 20g shavings of parmesan cheese to serve

Mise en place

• Break the bulb of garlic into cloves. Leave them un peeled
• Peel and de-seed the squash, cut into bite-sized chunks
• Preheat the oven to 200° C (400° F - gas 6)

Method

1. Lightly oil a large oven-proof baking tray
2. Distribute the squash pieces, garlic cloves, and sage leaves evenly. Season well with salt and pepper and drizzle with plenty of olive oil
3. Roast uncovered for about an hour. The squash should just be browning at the edges
4. Add the walnuts in a separate dish to toast for the last 5 minutes
5. Toss the squash once more before serving
6. Dress 4 plates with the salad leaves and scatter over with the squash, garlic, walnuts and sage leaves

• 

  Ready for the oven

• 

  Simple ingredients - this squash could make this recipe 5 times over!

Variations

Throw in any spare vegetables that you have knocking around at the time.

Add a splash of balsamic vinegar with the olive oil.

Serving suggestions

Serve warm or cold.

Serve with shaves of Parmesan cheese.

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