People can generally be categorised into two groups, salad lovers and salad dodgers.  Usually I fall into the latter category.  It's not that I dislike salad, I just don't recognise it as a meal.  To me a salad is something that comes on the side, something to pick at once you've finished your actual food.  I admire people who can order a healthy salad for lunch and actually enjoy it, you people have some major willpower.  

The one thing that can sway me from my usual salad dodging ways is a hearty, warm autumnal salad and that is exactly what this is.  There's nothing dainty about this salad, sweet roasted squash and beets studded with big chunky croutons and creamy feta.  This is something special.

Squash and Beetroot Salad

Serves two

1 medium queen squash, peeled and chopped

4 raw beetroot, peeled and cut into wedges

100g feta cheese cut into squares

100g stale bread cut into chunks

1/2 bag rocket

Hand full of cherry tomatoes halved

5tbsp extra virgin olive oil plus extra for cooking

2tbsp balsamic vinegar

1tbsp dijon mustard

Salt & pepper

Preheat your oven to 200C.  Put the squash and beetroot in a large roasting pan and coat with oil.  Roast for 30 minutes until soft and sweet.  

While your veg is roasting make your dressing.  Mix together the oil, vinegar and mustard, season to taste and set aside.  Put a frying pan over a medium heat and coat with oil, fry your croutons until golden.

When your veg is ready mix with the rocket, feta and tomatoes and plate up.  Sprinkle over your croutons and dressing before digging in.