Roasted Butternut Squash Salad by Somerset Foodie

Prep	Cooking	Serves
20 mins	30 mins	4 Adults

Recipe by Ben of Somerset Foodie - @somerset.foodie on Instagram

Ingredients

• 1 x Large Butternut Squash, peeled and cut into 2inch chunks
• 100g Pecan Nuts, broken into small pieces
• 100g Feta Cheese, broken into 1cm pieces
• 1 x Red Chilli, finely diced (I always leave the seeds in)
• 150g Baby Spinach Leaves, washed
• Fussels Cold Pressed Rapeseed Oil
• Salt & Pepper

For the Dressing

• 2 x Cloves of Garlic, crushed
• 2tbsp Sherry Vinegar
• 1tbsp White Wine Vinegar
• 2tbsp Maple Syrup
• 5tbsp Extra Virgin Rapeseed Oil
• 1tsp Sea Salt

Method

1. Pre-heat your oven to 220°C
2. Peel and dice your butternut, place in a roasting tray and drizzle with rapeseed oil. Season with salt and pepper.
3. Roast in the oven for around 30 minutes, until the squash is tender. It's nice when it develops a little charring around the edges.
4. To make the dressing; in a bowl, crush the garlic, add in the salt, vinegars and maple syrup and slowly whisk in the oil. Keep tasting the dressing as you make it, a good dressing should be slightly salty with a nice sharp kick.
5. Once the squash has cooked, pour over the dressing, add in the spinach leaves, red chilli, feta and pecan nuts and gently mix.