Hot Maple Butternut Squash Salad Bowls

Autumnal salads are here, and this is one of my favourites. Sweet, sticky, roasted butternut with a kick of spice, perfect for keeping you warm. Swap goat’s cheese for feta if you like, and add an extra portion of protein to boost if needed.

By @emthenutritionist

Original recipe source

Cook time: 35 minutes

Servings: 2

Ingredients

• 400 g butternut squash
• 1 small red onion
• 240 g chickpeas
• 1 tsp olive oil
• 1 tbsp maple syrup
• 0.5 tsp chili flakes
• 0 salt
• 0 black pepper
• 3 slices Parma ham
• 6 sage leaves
• 2 tsp wholegrain mustard
• 2 tsp maple syrup
• 1 tbsp vinegar
• 1 tsp olive oil
• 0 chili flakes
• 0 salt
• 0 black pepper
• 60 g flat-leaf parsley
• 50 g goat’s cheese

Instructions

1. Preheat the oven or air fryer to 200°C fan.
2. Toss the butternut squash, red onion, and chickpeas with 1 teaspoon of olive oil, 1 tablespoon of maple syrup, chili flakes, and a good pinch of salt and pepper on a large tray.
3. Roast the mixture for 20 minutes, stirring once.
4. Scatter over the torn Parma ham and sage leaves and roast for a final 10–15 minutes until the squash is tender and golden and the ham is crisp.
5. Tip the roasted mixture into a mixing bowl and cool for 5 minutes.
6. Whisk the vinaigrette ingredients together and season to taste.
7. Toss the roasted vegetables with the parsley, dressing, and crumbled goat’s cheese.
8. Divide the salad between bowls.
9. For air fryer method: Preheat to 200°C. Air fry the squash, onion, and chickpeas for 15 minutes, shaking halfway.
10. Add the Parma ham and sage and cook 6-10 minutes more until the squash is tender/caramelised and the ham crisp. Toss with parsley and the goat’s cheese, dress lightly.