I Wasn't Expecting That

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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

Ingredients:
  • 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


Method:
  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*

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9 comments

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

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

    ReplyDelete
  3. Now I need to try this one Asap!

    ReplyDelete

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