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Sunday, 3 July 2016

Warm Squash Salad...

Warm squash salad anyone?

Preparation time: 10 mins

Cooking time: 25-30 mins

Serves: 2 people as a main, 4 people as a small side

  • 1 butternut squash, peeled and chopped to 1cm pieces
  • Olive oil
  • Salt and pepper
  • 15g dried cranberries
  • 50g pecans, roughly chopped

For the dressing:
  • 40ml extra virgin olive oil
  • 40ml Sarson’s Red Wine Vinegar
  • 1/2 sprigs of fresh oregano, leaves removed from stalks, plus extra

  1. Preheat the oven to 200*C/400*F/Gas 6. Place the chopped butternut squash on a baking tray, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 25-30 minutes until soft throughout and slightly browned. Toss the squash a number of times throughout the process.
  2. Once cooked, place on a serving plate, and scatter the cranberries and pecans over the top.
  3. For the dressing, in a small saucepan, place the olive oil, vinegar and oregano leaves in a pan, and heat over a medium heat until warm.
  4. Drizzle the dressing over the salad, and garnish with a little sprig of oregano, season with salt and pepper and serve.

*Recipe and recipe photography by Sarson’s*



  1. This sounds delicious and really healthy too, will definitely have to pin this for later, thanks xx

  2. This almost makes me hanker for fall and leaves turning. Not quite. I can almost taste that dressing.

  3. Now I need to try this one Asap!


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