Winter salad recipe

Pack more veg into your day with this winter salad recipe with a creamy cashew and preserved lemon dressing. It’s a colourful, warming, hearty dish for colder months. The sweetness of the pumpkin goes so beautifully with the sharpness and creaminess of the preserved lemon dressing. Preserved lemons are lacto-fermented, which means they contain loads of naturally occurring probiotics to give your immune system a boost, just when it’s needed most. Autumn and winter also happen to be the time when squash is in season and at their best.

Ingredients (serves 4-6)

For the salad:

1 large butternut squash (or your favourite variety of pumpkin)

4tbsp ghee or olive oil

1tbsp sunflower seeds

1tbsp pumpkin seeds

1tbsp black sesame seeds

10g flaked almonds

10g basil leaves

A handful of rocket

½ pomegranate, seeds removed and rinsed

Salt and freshly ground black pepper

For the cashew and preserved lemon dressing:

150g cashews, soaked

2tbsp chopped preserved lemons (see page 151, or use shop-bought)

200ml almond milk

Sea salt and freshly ground black pepper

Method

To make the dressing, simply put all the ingredients into a bowl and blitz with a stick blender, adding more almond milk if you require a thinner consistency for drizzling, or less for a dip. Season to taste and set aside while you prepare the salad. Preheat the oven to 220°C/fan 200°C/gas mark 7. Trim the base and top off the squash, then cut it in half lengthways. Use a spoon to remove the seeds. Cut each half into wedges about 3cm thick. Arrange the wedges on a roasting tray, skin-side down. Brush with ghee or olive oil and season well with salt and pepper. Roast for 30–35 minutes.

Keep an eye on the wedges — depending on your oven they may take a little longer or a little less, but you don’t want them to burn. When the wedges are just catching at the edges and feel tender all the way through when poked with a knife, remove the tray from the oven and allow to cool. Reduce the oven temperature to 180°C/fan 160°C/gas mark 4 and put all the seeds and the almonds onto a clean baking tray. Pop into the oven to toast for six to eight minutes, or until lightly browned and popping.

When you’re ready to assemble the salad, arrange the squash on a beautiful serving platter, sprinkle over the toasted seeds, almonds, basil, rocket and pomegranate seeds, then serve with the dressing on the side. As a final flourish, you can drizzle with extra virgin olive oil and add an extra sprinkle of sea salt and freshly cracked black pepper.

Recipe courtesy of The Wholefood Pantry by Amber Rose, published by Kyle Books.