Butternut, Red Onion and Pumpkin Seed Salad

Name: Butternut, Red Onion and Pumpkin Seed Salad
Yield: Serves 4 as a side
Ingredients: 1 tbsp red or white wine vinegar (or use more balsamic); 1 bag of mixed salad leaves (100–150 g); 1 medium butternut squash, peeled and cut into chunks; 30 g pumpkin seeds; a few thyme sprigs (optional); salt and black pepper; ¼ tsp crushed garlic, or to taste; 1 tsp Dijon mustard, or to taste; pinch of hot smoked paprika; 3 red onions, sliced into 1cm-thick discs; 6–7 tbsp olive oil; 1 tbsp balsamic vinegar

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Pair the sweetness of butternut and roasted red onions for a fantastic winter side salad. To turn it into a full meal, add cooked Puy or dark green lentils, goat’s cheese or feta and perhaps some strips of roasted red peppers.

Ingredients

3 red onions, sliced into 1cm-thick discs
6–7 tbsp olive oil
1 tbsp

Side dish
Gluten-free
Winter
Vegan

Method

Heat the oven to 190°C/Gas 5.

Keeping the onion discs whole, place them in a roasting tin and drizzle with a tablespoon or two of olive oil, the balsamic vinegar and a splash of water. Season with salt and pepper.

Cover the tin with foil and