Enjoy the flavours of autumn with this tasty and satisfying salad that combines the beautiful red and green Salanova butter lettuce leaves with roasted butternut squash and crispy bacon.
- Preheat the oven to 190ºC/375ºF/gas 5. Slice the butternut squash in wedges and divide them over a baking tray lined with greaseproof paper. Drizzle with oil and season to taste with salt and pepper. Roast in the oven for 20 min. or until just cooked.
- Heat a frying pan and roast the pine nuts for 3 min. or until golden. Take the nuts out and bake the bacon for 6 min. or until crunchy. Whisk the yoghurt, ginger syrup and garlic until well combined. Season to taste with salt and pepper.
- Remove half the core from the lettuce heads with the Salanova® cutter or cut half a circle around the core with a knife: the Salanova One cut, ready principle. Wash and dry the leaves and toss them in a large bowl. Divide the pumpkin, and goat cheese over the salad. Scatter with the pine nuts and drizzle with the dressing. Put the two half lettuce heads in a plastic bag in the fridge for later.
Tips from the author
Use both Salanova heads and add some extra bacon and goat cheese to turn this side dish into a main course.
You can eat the butternut squash skin. It’s less work and it gives a nice bite and more colour to your salad!