Packed with filling butternut squash and drizzled with soy balsamic dressing, this is one tasty salad that won’t leave you hungry.
- 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
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.