Perfect Autumn Salad
This salad is quick and easy to make and tastes delicious, you could easily substitute the butternut squash for pumpkin or sweet potato. Orange vegetables such as pumpkin, squashes, orange peppers, carrots and sweet potatoes are an excellent source of beta carotene, an important antioxidant which is need to make vitamin A in the body. Vitamin A is essential for supporting skin and eye health as well as egg and sperm quality so make sure you're eating lots of these particularly if you're trying to conceive.
Recipe courtesy of Waitrose and Partners
Vegetarian & gluten free
Salad leaves or chicory
Mixed cherry tomatoes
Handful pecan nuts
Olive oil for roasting and dressing
1. Preheat oven to 180°C. Slice the butternut squash into small wedges, place in a roasting tin with a tablespoon of olive oil and roast for around 20 minutes or until well cooked through. Remove from the oven and allow to cool.
2. In a bowl arrange the salad leaves or chicory and a handful of sliced mixed tomatoes, add the roasted squash and some torn goats cheese.
3. Sprinkle with a handful of pecan nuts, these can be heated in a pan for a few minutes for extra flavour (careful not to burn), dress with olive oil and season to your taste.
4. Left over squash can be stored in the fridge for another meal.