Roasted Butternut Squash and Brussels Sprouts Salad

On the lookout for Christmas inspiration? Why not attempt our scrumptious recipe utilizing seasonal produce that makes the proper vegan festive facet or Boxing Day meal.

What’s in season this December: Brussel sprouts, celeriac, parsnips, kale, pink onion squash

Components

1 butternut squash, minimize into 2cm chunks

4 tablespoons further virgin olive oil 

2 teaspoons floor cumin

2 teaspoons floor coriander

400g brussels sprouts

Juice of 1 lemon 

100g rocket 

100g feta (or vegan various)

A big handful of crispy shallots (you can also make these your self!) 1 shallot / 4 tbsp vegetable oil

For the dressing

2 tablespoons olive oil 

1.5 tablespoons cranberry sauce

2 tablespoons pink wine vinegar or sherry vinegar

1/2 shallot, finely diced

Technique

1. Preheat the oven 180°C. On a baking tray, toss the butternut squash chunks in 2 tablespoons further virgin olive oil and the spices. Season nicely with salt and pepper. Roast for half-hour till gentle and starting to caramelised.

2. In a frying pan, warmth up the veg oil. As soon as sizzling, add the shallots and gently fry till golden brown. Drain onto kitchen paper and depart to chill.

3, Shred the brussels sprouts finely with a knife, add to a big bowl and squeeze over the juice of the lemon, season nicely, and drizzle with the remaining 2 tablespoons olive oil.

4. Combine the substances for the dressing collectively in a separate bowl, mashing down the cranberry sauce till it turns into unfastened.

5. To plate up, toss the rocket in with the brussels sprouts then switch to a big platter. Scatter the butternut squash chunks excessive, then garnish with crumbled feta and crispy onions. Pour the dressing over and luxuriate in.