Squash Salad

Uchiki Kuri Squash Salad

This squash salad is next level, with so many textures, from the crunchy nuts to the bursts of flavour from pomegranate. The great news is that once cooked the skin of the squash softens and can be eaten – no need to peel! This recipe serves four.

INGREDIENTS

• 1 Uchiki Kuri squash (pick up our organic squash grown at the farm here)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup
• Salt & Pepper

FOR THE SALAD:

• 150g organic mixed salad leaves
• ½ block of feta cheese crumbled (or goat’s cheese, blue cheese or brie, depending on preference!)
• ½ pomegranate worth of seeds
• 50g pecans, roughly chopped
• 50g pumpkin seeds (and / or use the seeds from your squash! See recipe below!)

FOR THE DRESSING:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• pinch of salt and pepper

Pick up your ingredients in our online shop – order by 11pm Tuesday to collect on Thursday!

INSTRUCTIONS

1. Preheat the oven to 200°C. Line a baking sheet with baking paper.
2. Wash the outside of the squash well. Using a sharp knife, carefully halve the squash and scoop out the seeds.
3. Carefully slice the squash into 2cm slices. Use a very sharp knife.
4. Mix the maple syrup and olive oil in a large bowl, then add the squash and use your hands to coat the slices well. Place the squash slices onto the prepared baking sheet in a single layer and season with the salt and pepper.
5. Place into the oven and roast for 15 minutes, then flip each piece over and roast for a further 10-15 minutes or until golden brown.
6. Meanwhile, for the dressing, whisk the ingredients together in a small bowl. Taste and adjust seasonings as desired. Set aside.
7. To serve, pile the plates or a serving dish with the lettuce and top with the roasted squash. Sprinkle with the crumbled feta, pomegranate seeds, pumpkin seeds and pecans. Drizzle with dressing.
8. Above all, ENJOY your yummy Squash Salad!

Notes:

• • You can use your leftover pomegranate and feta in lots of other wonderful recipes – they are a great pairing – see here for tons of inspiration! https://www.yummly.co.uk/recipes/pomegranate-feta-salad
  • Cut down on food waste and roast the seeds for this dish or a snack or topping. https://www.thespruceeats.com/roasted-squash-seeds-2355361
  • You can serve this alongside your favourite protein or add chicken on top for a balanced meal.