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The Private Kitchen
By Clémence Roux, The Bakehouse1d agoGermany1 min read
Butternut roasted salad: Warm, crunchy, completely vegan

Butternut roasted salad: Warm, crunchy, completely vegan

Instead of being gently braised in soup, our tender butternut squash goes under the oven grill, developing beautiful roasted spots and grill marks. It's joined by fresh watercress, juicy tomatoes, crisp cucumber, and chickpeas. Crunchy hazelnuts add extra crunch, while a simple vinaigrette ensures a refreshing touch.

Ingredients · Servings 4 people
  • 1 Butternusskürbis (ca. 800 g)
  • Salt
  • 6 tablespoons olive oil
  • Pfeffer
  • 1 can (425 ml) of chickpeas
  • 120 g Brunnenkresse
  • 12 cherry tomatoes
  • 3 spring onions
  • 1 small cucumber (approx. 250 g)
  • 50 g Hazelnut kernels
  • 3 tablespoons white wine vinegar
Method · 45 min
  1. Clean and peel the pumpkin, halve it lengthwise, remove the seeds, and cut it into slices about 1–1.5 cm thick. Parboil in salted water for 4–5 minutes, drain, and pat dry thoroughly. Toss with 3 tablespoons of olive oil, salt, and pepper. Preheat the oven grill to its highest setting. Place the pumpkin slices on an oiled oven rack and position a baking sheet underneath, a little space between each slice, to catch the oil. Grill the pumpkin on the top rack for about 4–6 minutes, turn over, and grill for another 4–6 minutes, until soft and charred.
  2. Drain the chickpeas well in a sieve. Clean, wash, and spin-dry the cress. Wash and halve the tomatoes. Wash and shake dry the spring onions, then slice them into rings. Clean, wash, and dice the cucumber.
  3. Add the chickpeas, cress, tomatoes, spring onions, cucumber, hazelnuts, vinegar, and remaining oil to the pumpkin and gently mix. Season with salt and pepper and serve.

Instead of being gently braised in soup, our tender butternut squash goes under the oven grill, developing beautiful roasted spots and grill marks. It's joined by fresh watercress, juicy tomatoes, crisp cucumber, and chickpeas. Crunchy hazelnuts add extra crunch, while a simple vinaigrette ensures a refreshing touch. With just a few ingredients, you create an autumnal salad that combines warm squash with crisp vegetables. And since the recipe is completely vegan, it's also a wonderful addition to any meal when different dietary preferences are present.

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