Vegetarian
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One-Tray Roasted Winter Salad

Roasted salads are a total game-changer. The textures soften and the flavours enhance, and it's really no more complicated than making a standard salad. It also is delicious cold the next day.
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Serves
Serves 2
Total Time
50 Minutes
Ingredients
1 small butternut squash, peeled, deseeded and cut into chunks
2 small red onions, peeled and cut into quarters
1 x 400g tin of chickpeas, drained and rinsed
2 handfuls of kale, tough stalks removed first, sliced into ribbons
A small handful of hazelnuts (approx. 30g)
1 orange, peeled and torn or sliced into segments
Sea salt and freshly ground black pepper
For the dressing
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
A pinch of sea salt
Method
Step 1

Preheat the oven to 200°C/180°C fan.

Step 2

Whisk together all the dressing ingredients until emulsified and smooth.

Step 3

Tumble the butternut squash chunks, red onions and chickpeas on to a roasting tray, and pour over half the dressing, turning it all over a few times to make sure everything is well coated. Roast for 30 to 35 minutes, or until the squash is tender and cooked through.

Step 4

Add the sliced kale to the roasting tray, along with the rest of the dressing, and mix well. Sprinkle with the hazelnuts. Roast for a further 5 to 7 minutes, until the kale is a little wilted. Take care it doesn’t burn.

Step 5

Divide between two bowls, allow to cool slightly, then top with the orange segments and season with salt and pepper to taste.

Simply Good For You by Amelia Freer (Michael Joseph, £22) Photography by Susan Bell

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