750 g (1 1/2 lb) butternut squash, deseeded and cut into small chunks (peeled if liked)
380 g (12 1/2 oz) chicken livers, thawed if frozen and drained
175 g (6 oz) streaky bacon, cut into strips
100 g (3 1/2 oz) walnuts
160 g (5 1/2 oz) watercress
balsamic vinegar, to serve
Heat 3 tablespoons of the oil in a large, heavy-based frying pan or wok and cook the butternut squash, stirring occasionally, over a moderately high heat for 15–20 minutes until softened and cooked through.
Meanwhile, in a separate heavy-based frying pan heat the remaining oil and cook the chicken livers and bacon, stirring almost continually to prevent sticking, over a high heat for 10 minutes or until golden and cooked through. Add the walnuts and cook for a further minute to warm through.
Toss together the chicken livers, bacon, walnuts and butternut squash in a large bowl, season with pepper and set aside to cool for 3–4 minutes.
Just before serving toss the watercress into the bowl. Arrange the salad on 4 warmed serving plates and drizzle with balsamic vinegar.