These 2 salads are perfect for Autumn weather, just starting to get wet & cold but not quite there yet. I gave a big tub of the butternut squash one to my husband last week for when he was on a course and someone told him he was eating ‘Posh Salad’… Posh salad it is so!
Sweet Potato, Butternut Squash Warm Salad with Pecans and Bacon
1 small butternut squash, peeled and 3/4″ inch diced
1 medium sweet potatoe, peeled and 3/4″ diced
2 tbsp good quality olive oil
Salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces mixed leaves (rocket and lambs lettuce work well)
1/2 cup pecan nuts toasted
4 slices back bacon
Dressing made from twice as much oil as white wine vinegar, salt and pepper.
Oven at 180C
Put the butternut squash and sweet potato into a bowl and toss with olive oil and lots of salt
Place on a baking tray and roast for about 15 minutes until tender, turn them once.
Add the cranberries and roast for about 5 more minutes.
Meanwhile toast the pecans for about 8 minutes.
Cook the bacon in the oven on a flat sheet while you are cooking the vegetables.
When the vegetables are done, add them to a large bowl, throw in the pecans, slice the bacon and add to the bow.
Gently toss the salad leaves with the veg, spoon over the vinaigrette and serve.
This is best served immediately – if you want to save some for another day, let it cool and don’t add the lettuce leaves until just before serving.
Puy Lentil Salad with Goats Cheese and Peach
This is a really quick way to make a substantial and filling salad. I use tinned Puy lentils as a quick cheat as well as one of my favorite goats cheese from Fivemiletown here
1 Can Puy lentils rinsed and drained
4oz goats cheese of choice (I love the creaminess of boilie with peppercorns)
1 Red apple cored and sliced thinly
4 Handfuls of lettuce leaves of choice
Combine 3 tbsp sherry vinegar 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended.
Tip lentils into a bowl, add lettuce leaves, apple slices and dress with the dressing
Arrange on flat serving plate and top with the goats cheese