"There is something very satisfying about this salad in winter time. I love to pair it with a roast chicken and tear that up into it too for an even more satisfying winter meal."
Butternut squash, Feta and Chorizo Salad
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- Recipe Card
Prep time: 20mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 kilogram butternut squash
- 2 tbsp olive oil
- Pinch of flaked sea salt
- Grind of black pepper
- 1/2 chorizo, thinly sliced
- 2 handfuls of rocket
- 2 handfuls of baby spinach
- 200 gram feta cheese
- 6 tbsp olive oil
- 4 tbsp balsamic vinegar
Method
Step 1
Preheat the oven to 200°c.
Step 2
Peel and deseed the butternut squash, then cut the flesh into 2cm cubes. Place the butternut squash into a roasting tin, drizzle the olive oil all over then season with salt and pepper. I like to get in there with my hands and ensure the oil is thoroughly coating the cubes. Roast for 30 minutes in the preheated oven, giving the tin a shake around halfway through. Remove once the squash is turning brown and caramelised, then set aside to cool.
Step 3
While the butternut squash is roasting, place the chorizo slices into a large frying pan over a medium heat in a single layer. Once they start curling at the edges, turn them over with tongs to cook the other side for just a minute. Transfer the chorizo onto a plate lined with kitchen paper to absorb the excess oil, then leave to cool. Discard the oil in the pan.
Step 4
In a large bowl or serving platter, mix the rocket and spinach leaves together. Crumble over your feta and add the roasted butternut squash and chorizo. Then add your oil and balsamic, toss the salad well with serving spoons, season to taste with salt and pepper, and serve.