Salads aren’t just for summer; transition into Autumn with this warming, comforting and easy to make warm butternut squash and chorizo salad. Pair with flatbreads for a fresh and delicious meal.
• 150g Chorizo
• 2 Red Onions
• 2 Cloves of Garlic
• 1/2 A Butternut Squash
• 3 Sprigs Of Rosemary
• 3 Sprigs Of Thyme
• 1/2 a Lime
• 1/2 Pomegranate
• 1 Handful of Fresh Coriander
- Preheat the oven to 170 degrees fan.
- Firstly, dice the chorizo into 1/2 cm cubes and place in an ovenproof frying pan with a little bit of oil until crispy.
- Next start to prepare the vegetables. Cut off the very top and bottom of the onion, making sure to keep the bulb that holds the onion together intact. (This will stop the onion from falling apart during cooking to give a nicer, more professional finish to the dish). Then peel the skin off the red onion and chop in half, then cut each half into 3 equal thirds.
- Peel the cloves of garlic and start to prepare the squash. Prepare the butternut squash by chopping off the top and bottom. Then chop in half widthways and remove the skin with a knife. (if you’re unsure how to do this check out our video) Remove the seeds from the bottom half of the squash and then dice the peeled squash up into 1cm sized cubes.
- By now the chorizo should be nice and crisp. Remove from the pan, reserving the oil to fry the vegetables with. (Frying the vegetables in the oil from the chorizo will help to give the dish a better flavour).
- Put the onion into the pan with the chorizo oil and squash the garlic cloves with the side of a knife before adding to the pan. Fry the onions on one side until nicely caramelised before flipping over and adding in the prepared squash to the pan, followed by the sprigs of rosemary and thyme.
- Continue cooking in the pan on the stove for a few minutes before placing in the oven for 10 minutes.
- Meanwhile, chop the pomegranate in half and using a spoon remove the seeds from the inside and set aside in a bowl.
- Also chop the lime in half and roughly chop the coriander.
- Remove the pan from the oven, squeeze in the lime juice and add the pomegranate seeds and chopped coriander.
- Season the dish to taste and serve immediately. We served the dish with greek yogurt seasoned with 1 tsp of salt and homemade flatbreads.