Recipe: Roasted Squash, Mushroom & Chestnut Salad

Autumn comfort food doesn't have to be heavy 🍂 🥗⁣

Get your fill with this fall-inspired salad recipe from Head Chef, Ianto. It's flavour-packed with the season's finest ingredients including roasted sweet squash, meaty mushrooms, smokey chestnuts and earthy sage.⁣

Richly nutritious and colourful, it works perfectly as a standalone meal or paired with roasted game or smoked fish.⁣

Grab everything you need from our farm shop today...


4-6 Servings • Prep 20 mins, Cooking 20 mins

  • 250g mixed wild mushrooms
  • 1 delicata squash
  • 1 red onion
  • 1 clove garlic (chopped)
  • 5 sage leaves (chopped)
  • 1 lemon zest & juice
  • 200g sweet chestnuts (pre cooked, vac-packed)
  • 1 bunch watercress
  • 1 head red chicory
  • 100g chilli & garlic marinated olives
  • seasoning
  • good glug of extra virgin olive oil


Pre heat oven to 180c.

Pull the mushrooms into strands. Wash, slice and remove the seeds from the squash. Chop the red onion into wedges.

In a large bowl, mix through 3⁄4 of the chestnuts, seasoning with olive oil, salt, pepper, lemon zest & sage. Spread evenly on a baking tray and roast in the oven for 15-18mins, stirring every 5mins.

Arrange the washed watercress and chicory on your serving plate, scattering over the olives and dressing with oil & vinegar.

Arrange the roasted squash & mushrooms over the salad and finely grate the remaining chestnuts on top.

Finish with a few flakes of sea salt, a twist or two of cracked black pepper and a squeeze of lemon juice.

October 13, 2020 — Rachel Borland