Creamy, Sweet and Crunchy Radicchio Salad

  

Serves 4
Total time: 40 minutes
Prep time: 15 minutes
Cooking time: 25 minutes

 

We've been particularly fond of layered salads recently. Layering not only enhances the prettiness factor but ensures an even mix of ingredients — no perks hidden at the bottom 😛. Our current favourite is an end-of-winter gem which combines seasonal squash, bitter leaves, crunchy nuts, aromatic roasted garlic, and creamy feta. The feta lends a creamy texture to the salad leaves, and our extra virgin olive oil, rich in heart-healthy monounsaturated fats, balances the flavours beautifully. Truly, a delight all around.

Ingredients

½ butternut squash (or 150g cooked winter squash or sweet potato)
1 head garlic
½ cup (70g) hazelnuts
2 tbsp Honest Toil extra virgin olive oil, plus more for drizzling
½ lemon, juiced
200g mixed salad leaves - we used radicchio and baby gem lettuce
1 block (150g) Feta cheese
100g citrus flesh - we used red pomelo
Flaky salt and pepper to taste

 

Roast the squash, garlic and hazelnuts

• Preheat the oven to 200C, fan setting.
• Place the halved squash, face side down, and a head of garlic folded in tinfoil on a baking sheet—Roast at 200C for about 25 minutes or until tender. Remove from oven and set aside.
• Place hazelnuts on a small baking sheet and bake for about 5 minutes or until golden brown in the centre and the thin dark skin cracks. Remove from oven and use a kitchen towel to remove the skins.

Prep the salad and the toppings

• While the squash is cooking, wash 200g mixed salad greens and dry them thoroughly.
• Open a pack of feta cheese and slice it up lengthwise into 4mm planks.
• Peel the roasted garlic or squeeze the flesh onto a chopping board. Mix with the toasted hazelnuts and chop finely.
• Once cool enough to handle, remove the squash seeds and peel off the skin. Slice it up to 1cm half moons.

Assemble: layer all the ingredients

• In a large bowl, add the salad leaves, squeeze the juice of ½ lemon and add 2 tablespoons of olive oil, along with ½ feta slice. Using your hand, massage the salad to cover it with the dressing.
• Tip the salad on a large serving platter and layer the remaining ingredients: slices of squash, planks of feta, and chunks of pomelo, toasted hazelnuts and garlic.
• Finish by drizzling a few glugs of Honest Toil, and enjoy!