Sensational autumnal salad

This beautiful salad could easily be served as a starter at a dinner party or just enjoyed by the fireplace.

Serves 2


  • 1/2 Butternut squash, peeled, seeds removed and cut into 1/2cm wedges
  • 1 fennel, cut into 8 wedges
  • 2 figs, cut into quarters
  • Handful of walnuts, broken up (just with your hands)
  • 1 tablespoon of honey
  • 1 small bunch of dill, chopped
  • 4 large handfuls of green leaves
  • For the dressing:
  • Zest of 1 small orange
  • 1 tablespoon of orange juice
  • 3 tablespoons of plain rapeseed oil
  • 1 teaspoon of white wine vinegar
  • 1 red chilli, finely chopped
  • 1cm of fresh ginger, finely chopped or zested
  • 1 teaspoon of dijon mustard


Preheat the oven to 180C
Place the butternut squash and the fennel into a baking dish
Sprinkle with salt and drizzle wit oil, cover with foil and bake for 35-40 minutes until soft
Remove the foil and raise the temperature to 220C
Add the figs into the pan and drizzle with the honey and bake for another 5 minutes
In the meantime, make the dressing by combining all the ingredients and season with salt and pepper to taste
Divide the green leaves between 2 bowls
Top with the hot vegetables followed by the dressing, walnuts and dill