Warm Squash, Parmesan and Apple Salad

Veg Mains

Squash, Parmesan and Apple Salad

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squash salad melissa hemsley sustainable

This Squash, Parmesan and Apple Salad with Honey Apple Thyme Dressing is something I’ve been craving in amongst a sea of Winter soups. Sometimes a bit of crunch is just what’s needed plus I had lots of apples from my neighbour that needed using up! Don’t worry about peeling the squash, minimise your food waste by just giving it a scrub. Feel free to swap the squash for carrots, beetroot or sweet potatoes, or whatever you’ve already got to hand.

And if you want more ways to eat Seasonally this Winter, read this.

Method

  1. Roast the squash (unpeeled) in hearty chunks, tossed in ghee/ butter / oil and sea salt & pepper for 45 minutes at about 220C until golden at the edges and tender.
  2. Meanwhile shake the dressing ingredients together in a jam jar and season to taste.
  3. Toast the pine nuts until golden in a frying pan or another tray in the oven for a few minutes, keep an eye on them.
  4. Once the squash is ready, let it cool for 5 minutes then toss everything together on a serving plate with the dressing and top with the golden pinenuts. I used @zaytoun_cic olive oil , honey @blackbeehoneycompany , apple cider vinegar @willysacv @riverford veg @cornishsea_salt and herbs from my veg patch (which is looking at bit sad at the moment)

Ingredients

1 medium squash
2 small heads of lettuce or salad leaves
1 red onion, very finely sliced
1 medium apple or pear, finely sliced
handful parsley / tarragon, chopped
Big handful shaved or grated parmesan or a British hard cheese
Big handful pine nuts or any nuts or seeds (save the squash seeds)
Honey apple thyme dressing
8 tbsp extra virgin olive oil
3 tbsp apple cider vinegar
1 tsp mustard
2 tsp raw honey
leaves from thyme sprig or 1/2 tsp dried thyme or use rosemary or sage or a mix
sea salt & pepper

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