Roasted squash & goat’s cheese salad recipe

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  • Vegetarian
serves: 2
Skill: easy
5-a-day: 1
Prep: 10 min
Cooking: 25 min
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  • Packed with filling butternut squash and drizzled with soy balsamic dressing, this is one tasty salad that won’t leave you hungry.

    Ingredients

    • 1 large butternut squash, peeled, de-seeded and chopped into 2.5cm (1-inch) cubes
    • A few sprigs of rosemary
    • Freshly ground black pepper
    • 1-2 tbsp olive oil
    • 100g rocket
    • 100g goat’s cheese, roughly sliced
    • 1tbsp chopped walnuts
    • For the dressing
    • :
    • 4tbsp olive oil
    • 2tbsp balsamic vinegar
    • 1tbsp clear honey
    • 1tbsp soy sauce
    • 1 garlic clove

    Method

    • Heat the oven to 200ºC (400ºF, gas mark 6).

    • Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper.

    • Drizzle over the oil, toss well and roast in the oven for about 25 mins until tender.

    • Whisk together the dressing ingredients.

    • Put the rocket in a large serving bowl and arrange the squash and goat’s cheese on top.

    • Pour the dressing over and scatter over the walnuts.

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