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!
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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
8tsp.
olive oil
400g
vine tomatoes, roughly chopped
1
garlic clove, crushed
3Tbsp.
sherry vinegar
1tsp.
sugar
300g
ciabatta or sourdough, torn into large pieces
100g
blanched hazelnuts
100g
large green olives, pitted and roughly chopped
25g
flat-leaf parsley, leaves picked
25g
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 🥬 🥦
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
