Autumn Salad

I think Autumn can be a great time for experimenting with unusual salads – contrasting autumnal root vegetables with warm flavours and fresh, crunchy leaves. This salad gives you sweet and smoky roasted squash with silky avocado, spiky pink pickled onions and crunchy croutons – resulting in a salad that packs a punch in terms of flavour, colour and texture. Salads aren’t just for summer.

Autumn Salad (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

serves 2

• 1 small squash, peeled and deseeded and sliced
• 1 tbsp balsamic vinegar
• 1 1.2 tsps smoked paprika
• 2 tbsps extra virgin olive oil
• 1/2 tsp honey/pinch of sugar
• 1 avocado, sliced
• 2 big handfuls of salad leaves of choice
• handful of cooked borlotti beans, tinned are fine
• pickled pink onions
• croutons, here: fried homemade focaccia cubes
• handful of toasted sunflower seeds

for the dressing:

• 1 tbsp sherry vinegar
• 3 tbsps extra virgin olive oil
• salt and pepper
• pinch of salt
• 1 tsp dijon mustard

– Mix together the dressing ingredients and set aside

– Preheat the oven to 200 degrees Centigrade/Gas mark 5

– Toss the squash slices with the balsamic vinegar, smoked paprika, oil and honey/sugar

– Roast for 20-30 minutes until cooked through and starting to brown. Let cool.

– Arrange all the ingredients on a plate and drizzle with dressing.

– Serve straight away.