This traditional Italian salad was originally devised to use up stale bread, so if you have ciabatta or sourdough that’s a few days old go ahead and use it, but as we’re baking the bread until crisp this version works just as well with fresh bread. The bread will soften the longer it sits, soaking up all the delicious juices.
This vegan salad would make for a wonderful addition to any Christmas buffet table!
Advertisement - Continue Reading Below
Yields:
8
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
300
Ingredients
1 medium butternut squash, peeled, deseeded and cut into 2.5cm chunks (about 800g prepped weight)
2 large red onions, each cut into 8 wedges through the root
8 tsp. olive oil
400 g vine tomatoes, roughly chopped
1 garlic clove, crushed
3 Tbsp. sherry vinegar
1 tsp. sugar
300 g ciabatta or sourdough, torn into large pieces
100 g blanched hazelnuts
100 g large green olives, pitted and roughly chopped
25 g flat-leaf parsley, leaves picked
25 g basil, leaves picked and roughly torn
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Toss squash, onions, 2tsp oil and some seasoning in a large roasting tin. Roast for 40-45min, stirring occasionally, until tender, then set aside to cool slightly.
Step 2Meanwhile, in a large bowl mix the tomatoes, garlic, sherry vinegar, sugar, 2tsp oil and some seasoning, set aside to macerate.
Step 3In a second roasting tin, toss together the bread, hazelnuts and remaining 4tsp oil, spread out to a single layer and roast alongside the veg for 10-15min until toasted and lightly golden. Set aside to cool slightly.
Step 4Add the squash, onions, bread, hazelnuts, olives, and herbs to the tomato bowl and mix everything gently (with your hands is best). If your mixing bowl isn’t large enough tip the tomatoes into the roasting tin instead. Tip on to a serving platter and serve.
GH TIP
If you’re not wanting to keep this vegan, some crumbled feta on top would be delicious.
GET AHEAD
Prepare the salad up to 4hr ahead but do not add the bread, hazelnuts or herbs. Cover and keep at room temperature. Stir remaining ingredients through shortly before serving.
Per serving:
Calories: 300
Protein: 8g
Total fat: 15g
Saturates: 2g
Carbs: 30g
Total sugars: 9g
Fibre: 6g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
