Roasted squash & goat’s cheese salad recipe

Click to rate
(212 ratings)
Sending your rating
  • Vegetarian
serves: 2
Skill: easy
5-a-day: 1
Prep: 10 min
Cooking: 25 min
  • We earn a commission for products purchased through some links in this article.
  • 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.

    Click to rate
    (212 ratings)
    Sending your rating

    Related Recipes