Butternut, fennel, green bean, orange and hazelnut salad
8th Oct, 2014


  • 1 butternut squash, cut into wedges
  • 1 tsp rapeseed oil
  • 70g hazelnuts
  • 150g green beans, top and tailed
  • 2 oranges, remove the segments to use
  • 1 fennel bulb, discard the root and stalks and finely slice
  • 2 handfuls spinach leaves, roughly chopped
  • For the dressing
  • Juice of 1 orange
  • Juice of 1 lemon
  • 1 tbsp hazelnut oil
  • 1 tsp sea salt
  • 1 pinch cracked black pepper

Equipment required:

  • Baking tray
  • Frying pan
  • Boiling pan
  • Sharp knife
  • Chopping board

Serves 4 

Place the butternut squash on a baking tray, drizzle with a little oil, salt and pepper and roast in the oven for 20 minutes until tender.


Meanwhile, place the hazelnuts in a small frying pan and roast on a low heat for 6 minutes, shaking the pan regularly to ensure an even golden colour. Remove from the heat and roughly chop them.


Place a pan of water on a high heat, bring to the boil and add in the green beans, blanche for 3 minutes until tender but still crunchy, rinse under cold water and set aside.


To make the dressing combine the orange juice, lemon juice, hazelnut oil, salt and pepper.


Once the butternut squash is cooked place it in a large bowl and add in the orange segments, green beans, fennel and spinach. Mix with the dressing and top with the hazelnuts to serve.

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