Prep: 30 minutes
Cook: 45 minutes
Serves: 4
- Cut the butternut squash in half (you can make a soup with the remaining squash) and drizzle with olive oil. Lay on an oven tray lined with baking paper and roast at 200°C (fan) for around 45 minutes. Leave to cool then cut into 2cm pieces, leaving the skin on.
- Drain the artichokes and lay on a separate baking paper-lined tray and roast at 200°C for 30 minutes.
- While the vegetables are roasting, wash and drain the salad leaves and tear into rough pieces with your hands.
- Segment all of the fruit as follows: using a sharp serrated knife, first slice away the very top and bottom of the fruit. Place the fruit on a board with a flat side down and slice
- away skin from top to the bottom, keeping as much flesh as you can but removing the white pith.
- Then, holding the fruit above a bowl or jug, cut in between the membrane to release the segments.
- The juice should drip into the bowl — reserve it for the salad dressing. Also squeeze any juice from the membranes then discard them and scrape any juice from the board into the bowl. You need about 4 tbsp of juice for the dressing.
- To make the dressing, whisk the olive oil and juice in a small bowl to create an emulsion. Season to taste.
- To assemble the salad: arrange radicchio, roasted vegetables and fruit on a platter. Pour the dressing over when ready to serve.
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Ingredients
Half a small butternut squash (approx. 250g)
4 tbsp olive oil plus some for drizzling
2 x tins artichoke hearts in water
Radicchio salad (or red chicory salad) approx. 300g
2 large oranges
1 large grapefruit
2 large lemons
2 - 3 limes
Salt, pepper