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Roast Butternut Squash, Radicchio and Bresaola Salad

By OcadoLife
This substantial Roast Butternut Squash, Radicchio and Bresaola Salad from cook and food writer Dominic Franks is quick to prep and loaded with colour, texture and tang, combining bitter radicchio leaves with sweet,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 butternut squash (approx. 1kg), deseeded and cut into 2 cm (approx.) half-moon slices
  • 4 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp sumac
  • 1 lemon, juiced
  • 2 tsp red wine vinegar (check for gluten-free)
  • 1 large (or 2 small) radicchio, leaves separated and roughly torn
  • 2 (70g) packs bresaola, slices torn in half
  • 150g blue cheese
  • 50g walnuts, toasted and broken up

Method

3 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Toss the butternut with 2 tbsp oil, the cumin and sumac; spread out on a large, lined baking tray. Season well, then roast for 30 mins or until the flesh is soft and the edges have started to caramelise. Cool to room temperature.

  2. Step 2

    Put the lemon juice, vinegar and some seasoning in a large bowl with the remaining oil; whisk thoroughly until emulsified.

  3. Step 3

    When ready to serve, add the radicchio and butternut to the bowl; mix well. Divide between plates or tip onto a platter, then top with the bresaola, cheese and walnuts. The salad is best eaten straight away.