Butternut Squash and Pecan Salad

I love a winter salad. Warm veg with crisp leaves are so comforting. This has a lovely sweetness that the kids adore too.


Serves 2


Oven 200c


  • 1tbsp oil


  • 1 small squash, peeled and chopped


  • 100g pecans


  • pinch salt


  • maple syrup to cover


  • Handful of rocket


  • 1 large carrot, peeled into ribbons (I use a standard peeler)


  • Dressing – 2tbsp olive oil


  • 1tsp balsamic vinegar


  • 1tsp honey


  1. Firstly roast the squash. Toss the chopped squash in oil and spread onto a baking sheet and roast in the oven for around 1hour, turning.
  2. Next, make the nuts. Simply heat a dry frying pan until hot. Add the nuts, a pinch of salt and enough maple syrup to cover. Toss the nuts well and fry, stirring, until bubbling and caramelised.
  3. Remove and spread onto baking parchment to cool.
  4. Now make the dressing. Simply put all the ingredient in a bowl and mix. When ready to eat, toss the squash, nuts, rocket and carrot together in a big bowl with the dressing and split between plates. Enjoy

Comments are closed.