Roasted Butternut Squash and Brussels Sprouts Salad

Looking for Christmas inspiration? Why not try our delicious recipe using seasonal produce that makes the perfect vegan festive side or Boxing Day meal.

What's in season this December: Brussel sprouts, celeriac, parsnips, kale, red onion squash

Ingredients

1 butternut squash, cut into 2cm chunks

4 tablespoons extra virgin olive oil 

2 teaspoons ground cumin

2 teaspoons ground coriander

400g brussels sprouts

Juice of 1 lemon 

100g rocket 

100g feta (or vegan alternative)

A large handful of crispy shallots (you can make these yourself!) 1 shallot / 4 tbsp vegetable oil

For the dressing

2 tablespoons olive oil 

1.5 tablespoons cranberry sauce

2 tablespoons red wine vinegar or sherry vinegar

1/2 shallot, finely diced

Method

1. Preheat the oven 180°C. On a baking tray, toss the butternut squash chunks in 2 tablespoons extra virgin olive oil and the spices. Season well with salt and pepper. Roast for 30 minutes until soft and beginning to caramelised.

2. In a frying pan, heat up the veg oil. Once hot, add the shallots and gently fry until golden brown. Drain onto kitchen paper and leave to cool.

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

4. Mix the ingredients for the dressing together in a separate bowl, mashing down the cranberry sauce until it becomes loose.

5. To plate up, toss the rocket in with the brussels sprouts then transfer to a large platter. Scatter the butternut squash chunks over the top, then garnish with crumbled feta and crispy onions. Pour the dressing over and enjoy.

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