zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Spiced squash and clementine winter salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spiced squash and clementine winter salad

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4 as a side

    Ingredients

    500g squash, any variety, peeled, deseeded and cut into 1cm-thick slices
    2 tbsp olive oil
    100g baby leaf greens, roughly chopped
    1 tsp cumin seeds
    2 garlic cloves, crushed
    2 tsp clear honey
    2 clementines, juice of 1, 1 segmented
    3 sprigs fresh thyme, leaves picked
    1 salad onion, thinly sliced

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Toss the squash in a roasting tin with the oil; season and roast for about 40 minutes, until golden.

    2. Add the baby leaf greens, cumin seeds, garlic, honey, clementine juice and most of the thyme. Season and return to the oven for about 5 minutes, until the greens have wilted. Remove from the oven, fold through the clementine segments and serve with the salad onion and remaining thyme scattered over. Enjoy with roast meats or as part of a buffet with other salads, dips and breads.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary