AUTUMN FIG & SQUASH SALAD

Name: AUTUMN FIG & SQUASH SALAD
Prep time: 1 h 10 min
Total time: 1 h 10 min
Ingredients: 1 butternut squash (about 1.3kg); 4 tbsp extra virgin olive oil; 1/2 tsp ground cinnamon; 1 tsp ground coriander; 1/2 tsp sweet smoked paprika; 50 g pumpkin seeds; 4 shallots, thinly sliced into rings; 1 1/2 tbsp cider vinegar; 2 x 140g packs Waitrose Figs ; torn into quarters; 1/2 25g pack flat leaf parsley ; leaves only, roughly torn; 4 sprigs mint leaves only ; roughly torn; 100 g soft goat's cheese

2 steps

Prep:1h 10min

This bang-in-season salad achieves that perfect balance of sweet, salty, creamy and crunchy. An easy yet beautiful supper, best served at room temperature.

Updated at: Thu, 17 Aug 2023 02:28:40 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories424.9 kcal (21%)

Total Fat26.2 g (37%)

Carbs42.7 g (16%)

Sugars16.3 g (18%)

Protein11.9 g (24%)

Sodium130.8 mg (7%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

4 Tbspextra virgin olive oil

½ tspground cinnamon

1 tspground coriander

½ tspsweet smoked paprika

50gpumpkin seeds

4shallots

thinly sliced into rings

1 ½ Tbspcider vinegar

2 x 140gFigs

torn into quarters

0.5 x 25gflat leaf parsley

leaves only, roughly torn

4 sprigsmint leaves

only, roughly torn

100gsoft goat's cheese

Instructions

Step 1

1 Preheat the oven to 200°C, gas mark 6. Trim the squash, cut it in half lengthways, then scoop out the seeds. Cut each half into 4 long boats and put in a large roasting tin. Drizzle with 2 tbsp oil and sprinkle over the cinnamon, coriander and paprika; season. Toss to coat, then lay out in one layer, skin-side down. Roast for about 45 minutes, until the squash is sticky and tender, with golden skin. Lightly toast the pumpkin seeds in a small baking tray alongside the squash for the final 5 minutes of the cooking time. Set both aside to cool a little.

OvenPreheat

Step 2

2 When almost ready to serve, put the shallots in a large mixing bowl and cover with the cider vinegar; season. Mix and set aside for 10 minutes to soften. Whisk in the remaining 2 tbsp oil, then add the figs and herbs. Put the butternut squash boats on a serving platter and scatter over the dressed figs, herbs and shallots. Scatter with the pumpkin seeds, crumble over the goat's cheese and finish with a little freshly ground black pepper. Serve straight away.