Sabrina says: “Big salads are among some of my favourite recipes to make. I’m not talking about limp, overdressed lettuce leaves – I mean substantial, flavourful combinations. Butternut squash has a natural sweetness and means you can throw so many bold flavours and spices at it and it just balances them out beautifully.”

Serves 6 – 8

Ingredients

1kg butternut squash, peeled, halved, deseeded and cut into 1.5cm slices
olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
250g black rice
1 large red onion, finely chopped
100g dried cranberries
50g flaked almonds
250g pomegranate seeds
1 small packet (about 30g) of flat leaf parsley, leaves finely chopped
Maldon sea salt flakes and freshly
ground black pepper

For the dressing:

3 tablespoons pomegranate molasses
3 tablespoons olive oil
2 tablespoons honey or maple syrup
1 tablespoon vegan red wine vinegar
1 teaspoon ground cinnamon

Method

Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking tray with baking paper.

Place the butternut pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the pieces, then use your hands to evenly coat them in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown on the edges.

Remove from the oven and leave to cool.

Cook the rice according to the packet instructions, then rinse in cold water until cooled, then drain and set aside.

Mix the onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix the dressing ingredients together, pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired, and serve with the roasted butternut arranged on top and scattered with the reserved parsley.

Flavour: 3 hearty, winter-ready salads to make whatever the weather