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...
INGREDIENTS:
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
METHOD:
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.