|Photos: © childsdesign|
Autumn salad may sound like a contradiction, because who wants to eat salad when the weather is damp and chilly?
This ‘salad’ however, is served warm and has a hint of spice for a cosy satisfying element.
As the cheese melts slightly over the warm roasted squash it makes for a very comforting meal.
This is more of a set of assembly instructions rather than a recipe. There are no strict rules and you are free to improvise but we hope it will inspire you to use some of the great artisan produce on our food trail.
Onion squash or butternut squash
Cold pressed rapeseed oil*
Smoked goat’s cheese*
Salad leaves eg. baby spinach, ruby chard, rocket
*denotes suggested Artisan Food Trail producers’ products
Putting the salad together
Remove the seeds from your squash and peel it, then cut into chunks or slices. Toss in some rapeseed oil (we used Yare Valley Oils) and sprinkle with chopped rosemary. Put on a baking tray and roast in a hot oven until soft and browned at the edges.
Prepare the nuts. Place a pan on the hob over a low to medium heat add add a knob of butter. When the butter has melted add a tablespoon of brown sugar and stir to melt. Add about half a teaspoon each of ancho and chipotle powder (we used Capsicana Chilli Co), some finely chopped rosemary and some salt to taste. Tip in a handful or so of walnuts and stir until they are well coated.
Tip out on to a plate to cool.
Put some salad leaves into bowls and lightly drizzle with rapeseed oil and some raspberry vinegar (we used Alan Coxon’s).
Put some roasted squash chunks on top and then crumble over the ricotta (we used Lewis of London's) and smoked goat's cheese (we used some from
The Artisan Smokehouse).
Scatter over the spicy nuts and finish with a drizzle of more raspberry vinegar.
Season with salt and freshly ground black pepper if you like.