WARM SALAD OF ROASTED SQUASH, PROSCIUTTO AND PECORINO
Butternut squash and Italian ham give a great twist to a classic salad - result!
Provided by Jamie Oliver
Categories Mains Jamie's Kitchen Vegetables Christmas Baking Winter salad
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with pecorino, which is slightly smoother than Parmesan, it's a real pleasure and even feels a bit posh.
- Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.
- Lay your prosciutto on 4 plates - let it hang over the rim of the plates and encourage it to twist and turn so it doesn't look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.
Nutrition Facts : Calories 430 calories, Fat 30.8 g fat, SaturatedFat 6.8 g saturated fat, Protein 17.2 g protein, Carbohydrate 23.2 g carbohydrate, Sugar 14.4 g sugar, Sodium 4.04 g salt, Fiber 4 g fibre
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
WARM ROASTED SQUASH AND PUY LENTIL SALAD
This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
Nutrition Facts : Calories 304 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
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