This main-course salad ticks all of my husband’s foodie boxes. I would eat this without the chicken so it’s vegan and nut-free due to my intolerance.
Preparation: 10 minutes
Cooking: 25 minutes
- 300g prepared butternut squash, cut into chunks
- 1tbsp olive oil
- Pinch of cumin seeds or chilli flakes (optional)
- 30g whole hazelnuts
- 80g bag spinach, watercress and rocket salad
- 1 South African Pink Lady apple
- 250g roast chicken, torn into pieces
- 3tbsp olive oil
- 2tbsp lemon juice
- 1tsp Dijon mustard
- Pinch of caster sugar
- Salt and freshly ground black pepper
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put the butternut squash into a roasting tin, add the olive oil and toss to coat. Roast for 20 minutes. Turn the butternut squash chunks over, sprinkle with the cumin seeds or chilli flakes (if using) and add the hazelnuts. Roast for 3-4 more minutes.
2 Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard and sugar. Season with a little salt and pepper.
3 When the butternut squash is almost cooked, share the salad leaves between 2 serving plates. Core and slice the apple and arrange on the salads with the roast chicken. Scatter the hot butternut squash and hazelnuts on top.
4 Serve at once, drizzled with the dressing.
Cook’s tip: You could use sweet potato instead of butternut squash.
Nutritional values per serving per 100g
Energy 693 148
Fat 40g 8.6g
of which saturates 5.7g 1.2g
Carbohydrate 35.7g 7.6g
of which sugars 29.8g 6.3g
Fibre 6g 1.3g
Protein 44g 9.3g
Salt 1g 0.2g
Recipe by Sue Ashworth in collaboration with South African Fruit.