An autumn salad with a little unexpected sweetness
Who said raspberries were just for summer?
Created by Kevin Dundon at Dunbrody House, this colourful harvest salad brings together roasted butternut squash, baby potatoes and blistered cherry tomatoes with the unexpected sharp sweetness of fresh raspberries. Finished with toasted seeds and a punchy raspberry-mustard dressing, it’s autumn on a plate – just not quite as you know it.
It’s substantial enough for lunch, beautiful enough for the table and a brilliant way to make the most of the season’s produce.
You’ll need:
1 butternut squash, sliced; boiled baby potatoes; 200g cherry tomatoes; 80g salad leaves; fresh raspberries; 2 tbsp mixed seeds or pumpkin seeds; olive oil; salt and black pepper.
For the raspberry dressing, whisk raspberry vinegar with a little mustard and olive oil, seasoning to taste.
Roast the squash at 220°C for approximately 25 minutes, until beautifully coloured and cooked through. Roast the cherry tomatoes until softened and beginning to caramelise. Arrange the salad leaves, warm baby potatoes, squash and tomatoes on a serving platter, scatter generously with raspberries and seeds, then drizzle over the raspberry dressing just before serving.
Kevin’s autumn table, served.
