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

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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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