Salads, Lesson #4 - The Roasted Butternut Squash Salad

Salads are dishes consisting of raw or cooked vegetables, meat, or seafood, which may be mixed with a sauce or topped with a dressing. They can be served as appetizers, main courses, side salad, or dessert salad.

The word “Salad” originates from the French “Salade”; sharing the same meaning with the Latin word “Salata” meaning salty or from “sal” meaning salt.

Salads are hot or cold, classical or contemporary, cooked or uncooked, simple (with one ingredient) or compound (with many ingredients) and may also include leftovers from a previous meal or carbohydrate ingredients like pasta, fresh or dried herbs like oregano, poached or boiled eggs or even lentils.‍

Recipe of the day - Roasted Butternut Squash Salad

‍This sweet-tart winter salad is a simple way to add elegance to a regular weeknight dinner, as it has a burst of colours and delicious flavour.

This is the type of salad that feels like a hearty meal and also a comfort food for most people, with seasoned roasted butternut squash and a mix of flavours from the Frisee lettuce, turkey mortadella, and Parmesan shavings with a bit of crunch from the toasted walnuts and croutons to compliment.

‍This Dish

‍It is a great-tasting, healthy and satisfying vegetarian accompaniment of Roasted Butternut Squash in olive oil & balsamic vinegar dressing.

‍Recipe Card

‍Method of Preparation:

1. Preheat oven to 180˚C.
2. Crush salt, coriander& black
3. Cut the butternut in quarters, drizzle the butternut with olive oil and sprinkle 3/4 of the salt & coriander seasoning over the butternut, marinate for a few minutes and roast for 35 minutes or until done and set aside to cool.
4. For the baguette croutes: brush the baguette with olive oil and sprinkle the crushed black pepper over
5. Place the slices between 2 baking sheets and bake at 180˚C for 6 minutes or until golden and
6. The Butternut Squash Salad is presented on a serving plate. First, the Frisee lettuce is placed on the base, topped with slices of Turkey Mortadella, on which the roasted butternut squash must be
7. Toasted walnuts, Parmesan shavings and croutes must be dropped on the heaped squash and allowed to naturally fall and settle on the heaped squash and the plate.
8. Drizzle the balsamic vinegar and olive oil dressing, then sprinkle the salt & coriander seasoning as