Roast cauliflower and butternut squash salad with bacon and caramelised pecans

Butternut squash cauliflower and pecan salad

Roast cauliflower and butternut squash salad with bacon and caramelised pecans

This warm roasted cauliflower, butternut squash and bacon salad is perfect for the cooler autumnal weather. It's a great healthy meal too!

Course Main Meal, Salad

Cuisine British, International

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 580kcal

Author Corina Blum

Ingredients

For the Spice Blend

2 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ teaspoon ground nutmeg
1 teaspoon cayenne pepper

For the Candied Pecans

1 tablespoon honey
1.5 tablespoon soft brown sugar
1 teaspoon spice blend
50 g pecans

For the Salad

1 butternut squash cut into wedges
1 cauliflower cut into wedges
2 tablespoon olive oil
2 teaspoon spice blend
Pinch of salt
8 slices streaky bacon
200 g salad leaves optional (I didn't use to serve it with salad leaves but now I do)

For the dressing

2 tablespoon honey
2 tablespoon extra virgin olive oil
4 tablespoon balsamic vinegar

Metric - US Customary

Instructions

Preheat the oven to 180C.
Mix together all the spices for the spice blend.
Mix together the honey, brown sugar and spice mix for the candied pecans. It will be quite thick and sticky.
Put the pecans on a baking tray lined with non-stick baking paper. Put spoonfuls of the honey, sugar and spice mix on top of the pecans.
Bake in the oven for 5 minutes. The mixture will now have melted and you can stir the pecans around in it so they are all coated in it. Return them to the oven for another 5 minutes.
Take the pecans out and put them on another piece of non-stick baking paper to cool. Make sure they are not touching each other. This prevents them from being over-coated in the caramel.
Put the cauliflower and butternut squash in a large bowl and pour over the olive oil, spice blend and a little salt. Stir the vegetables well with your hands so they are coated all over in the oil and spices.
Roast the vegetables in the oven at 180C for about 30 minutes until they are cooked through and lightly browned. These days I often use my air fryer instead and it takes about 20 minutes to cook the vegetables.
At the same time fry the bacon until well cooked and crispy but not overdone.
Mix together all the ingredients for the dressing.
Arrange the cauliflower and butternut squash on a plate with the bacon. Put a few candied nuts around the sides and drizzle on a little of the honey and balsamic dressing. Add some salad leaves if you want.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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