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Spiced squash and clementine winter salad
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Serves: 4 as a side
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
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.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.