Autumn Salad

VEGAN, GLUTEN-FREE, DAIRY-FREE

This multi-coloured and vibrant, warm roasted salad is a real celebration of autumn, my favourite month. The recipe is very forgiving so you can use other ingredients according to what you have. And if you keep the dressing separate, it is a great dish to batch prepare.

serves 4


INGREDIENTS

1 small butternut squash – around 360g, peeled and diced
3-4 heritage beetroot, peeled and cut into wedges
12 radishes
1 x 390g tin of artichoke hearts
2 tsp fresh thyme
4 sage leaves
2 tbsp olive oil
400g tin cannellini beans
60g rocket
salt and pepper

Dressing

2 tbsp extra virgin olive oil
1 tsp French mustard
juice of 1/2 lemon
1 tsp parsley, finely chopped

To serve (optional)

handful pumpkin seeds
50g feta, crumbled (leave out if vegan or dairy free)


STEP-BY-STEP

Preheat the oven to 200ºC.

Tip the butternut squash, beetroot, radishes and artichokes into a large baking tray. Scatter over the thyme and sage along with a generous pinch of salt and pepper. Add the oil and toss everything together so the vegetables are fully coated.

Roast the vegetables for 35-40 minutes or until soft and starting to caramelise at the edges.

Stir in the cannellini beans and return to the oven for 10 minutes until the beans have warmed through.

Whilst the vegetables are cooking, prepare the dressing by whisking all the ingredients together.

Once the vegetables are ready, toss through the rocket and drizzle over the dressing before serving.

Sprinkle over the feta and pumpkin seeds, if desired

 


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