This is a salad that’s still wintery because, despite the sun shining through the window like it’s July and the rise in flowers like crocuses and snowdrops, it’s still bloody freezing outside! Warm salads suit this time of year when you can’t decide if you want a jumper or sunglasses.
I found this on the Delicious magazine website as we were looking for something interesting and different for lunch. The combination of the colours and the flavours is delicious but it’s definitely worth buying a large chunk pancetta and a good quality sausage. We didn’t have cider vinegar as in the recipe so we used some fig vinegar that we had bought from Mrs Bumble’s in Burford the week before.
It was lovely, the combination of the sweet and savoury and with the crunch from the nuts!
Warm Sausage and Spiced Squash Salad
- ¼ tsp chilli flakes
- ¼ tsp ground coriander
- 1 butternut squash, peeled, deseeded and cut into 8 wedges
- 3 tbsp olive oil
- 6 (about 400g) good-quality sausages, halved
- 70g cubed pancetta
- 1 fat garlic clove, sliced
- 30g blanched hazelnuts
- 60g bag rocket
- 20g Parmesan shavings
- 1 tbsp cider vinegar
1. Preheat the oven to 200°C/fan180°C/gas 6. Mix the chilli flakes with the coriander, a little sea salt and freshly ground black pepper. Place the squash in a shallow roasting tray, drizzle with 1 tbsp of the olive oil and dust with the spices, coating well. Roast for 15 minutes.
2. Add the sausages, cubed pancetta and sliced garlic, then drizzle with a splash more oil. Roast for a further 10 minutes. Add the hazelnuts, then return to the oven for a further 5 minutes until the squash is tender and the sausages are cooked through.
3. Remove from the oven, tear the squash into pieces and toss everything with the rocket, Parmesan, remaining oil and cider vinegar. Pile onto a large platter and serve while warm.
Perfect for keeping out the cold!