Butternut Squash Salad

Ingrédients

  • 1/2 cup vegetable oil
  • 1/2 butternut squash, diced into 1 cm cubes
  • 2 chorizo sausages, diced
  • 1/4 cup sherry vinegar
  • 1 tbsp honey
  • 1 small radicchio
  • 4 fresh figs, cut into 4 rounds
  • 4 cups of rocket greens, washed
  • Pinch of salt
  • 1/2 cup shelled pistachios, toasted and roughly chopped
  • 1/2 cup redcurrant of pomegranate seeds
  • 1 cup of chèvre
  • 1-2 tbsp of 30% cream

Préparation

  1. Preheat oven to 375°.
  2. Heat 1 tbsp oil in frying pan. Add squash and sauté for 3-5 minutes until golden. Tumble onto a baking sheet and bake for 15-20 minutes until squash is tender.
  3. Cook chorizo in a frying pan over medium heat. Cook for 6-10 minutes until slightly crisp. Add oil to pan as needed.
  4. Drain chorizo oil into a cup and add vegetable oil until you have 1/4 cup.
  5. Add chorizo to a medium-sized bowl. Add vinegar, honey and diced shallot. Whisk together and whisk in chorizo oil.
  6. Cut radicchio into quarters, then cut out core. Separate leaves.
  7. Mix chèvre and cream.
  8. Spread chèvre mixture over plates. Place radicchio, rocket, figs and roasted squash in a large bowl. Drizzle with chorizo dressing. Toss to mix. Divide salad between plates. Sprinkle with pistachios and redcurrant.
Source
Barbara Schulte
Testé et approuvé
Oui

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