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Squash, chard and red chicory salad
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Sweet roasted squash with bitter leaves and a refreshing sharpness of parsley and lemon make for a comforting yet healthy winter salad
½ squash (at least 500g), cut into 2 cm thick wedges, seeds reserved
1 tbsp cold pressed rapeseed oil
200g pack chard, washed and roughly chopped
2 x 140g packs red chicory, trimmed, quarter lengthways, outer leaves reserved
1 lemon, zest an juice of ½
25g pack flat leaf parsley, stalks finely chopped, leaves torn
50g curd cheese or ricotta
1. Preheat the oven to 200˚C, gas mark 6. Remove and discard any flesh from the seeds, then soak them in a bowl of boiling water for 5 minutes; drain and dry well on kitchen paper. Toss the seeds with the squash on a large parchment-lined tray with ½ the oil; season. Spread in an even layer and roast for 20-25 minutes, turning halfway, until tender.
2. Scatter the chard over the squash and return to the oven for 4-5 minutes, until slightly charred but still bright in colour. Set everything aside for 2-3 minutes to cool.
3. Toss the squash and chard with the chicory, lemon zest and juice, most of the parsley and the remaining ½ tbsp oil; season. Divide between plates or spread on a large platter, dotting with spoonful of the curd cheese or ricotta. Spoon over any excess dressing from the tray, scatter with the remaining parsley and finish with a drizzle more oil, if liked.
This recipe first appeared in the Waitrose Kitchen magazine app. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in January 2015.