Butternut Squash and Chorizo Salad

Name: Butternut Squash and Chorizo Salad
Prep time: 32
Cook time: 5
Yield: 2
Ingredients: For the salad:; ½ butternut, peeled and cut into small chunks; olive oil; salt; 200g mild or spicy chorizo, sliced; 1 bag washed baby spinach leaves; 50g feta cheese; handful toasted pine nuts, optional; For the dressing:; 4 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; ¼ tsp Salt and pepper

Share & Comment

Ingredients

For the salad:
½ butternut, peeled and cut into small chunks
olive oil
salt
200g mild or spicy chorizo, sliced
1 bag washed baby spinach leaves
50g feta cheese
handful toasted pine nuts, optional
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
¼ tsp Salt and pepper

Instructions

Preheat oven to 200°C/400°F/gas 6.
Spread out chunks of butternut on a large baking tray and drizzle with olive oil and season with salt. Once oven is hot, roast butternut for 20-30 minutes until fork tender. Set aside.
Meanwhile, heat a medium sized frying pan on medium high heat. Add the sliced chorizo and fry until crispy on both sides. You won’t need to oil the pan as there is enough fat in the sausage. Remove cooked chorizo with a slotted spoon and set aside on a plate lined with paper towel.
For the dressing, whisk together olive oil, balsamic vinegar, salt and pepper. Set aside.
To assemble the salad, arrange a serving plate with spinach leaves, then scatter the butternut and chorizo on top of the leaves. Crumble the feta over the top and finish off with a strewing of pine nuts, if using. Drizzle with dressing just before serving. Butternut and chorizo can be cooked ahead and left to cool to serve as a cold salad.