One-Tray Roasted Winter Salad

VEGAN, GLUTEN-FREE, DAIRY-FREE

Roasted salads are a total game-changer for me. However sceptical you may be – just give it a go. The textures soften and the flavours enhance. It’s really no more complicated than making a ‘standard’ salad. It also is delicious cold the next day.

serves 2

Teaser recipe from my new book.


INGREDIENTS

1 small butternut squash *, peeled, deseeded and cut into chunks
2 small red onions, peeled and cut into quarters
1 x 400g tin of chickpeas drained and rinsed
2 handfuls of kale, tough stalks removed first, sliced into ribbons
a small handful of hazelnuts (approx. 30g)
1 orange, peeled and torn or sliced into segments
sea salt and freshly
ground black pepper

* tip: Sweet potato would also work well.

For the dressing
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
a pinch of sea salt


STEP-BY-STEP

Preheat the oven to 200°C/180°C fan. Whisk together all the dressing ingredients until emulsified and smooth. Tumble the butternut squash chunks, red onions and chickpeas on to a roasting tray, and pour over half the dressing, turning it all over a few times to make sure everything is well coated. Roast for 30 to 35 minutes, or until the squash is tender and cooked through.

Add the sliced kale to the roasting tray, along with the rest of the dressing, and mix well. Sprinkle with the hazelnuts. Roast for a further 5 to 7 minutes, until the kale is a little wilted. Take care it doesn’t burn.

Divide between two bowls, allow to cool slightly, then top with the orange segments and season with salt and pepper to taste.


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