Name: Roasted squash & goat's cheese salad recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 2
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

By GoodtoKnow

published 20 August 2019

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

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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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