Butternut Squash and Goat’s Cheese and Honey Salad

Name: Butternut Squash and Goat’s Cheese and Honey Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 large butternut squash, peeled, deseeded and chopped into 2.5cm cubes; a few sprigs of rosemary; freshly ground black pepper; 1-2 tbsp olive oil; 100g rocket; 100g goat's cheese, roughly sliced; 1 tbsp chopped walnuts; 4 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp clear honey; 1 tbsp soy sauce; 1 garlic clove

Serves: 4

Ready in: 15 to 30 mins

Know your nutrients

Calories

381 -

Fat

26.6g -

Saturates

7.3g -

Sugars

17g -

Salt

0.95g -

Protein

9.7g -

Carbs

27.4g -

Fibre

5.5g -

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Butternut Squash and Goat’s Cheese and Honey Salad Recipe: Veggie

Ingredients
Method

Ingredients:

1 large butternut squash, peeled, deseeded and chopped into 2.5cm cubes
a few sprigs of rosemary
freshly ground black pepper
1-2 tbsp olive oil
100g rocket
100g goat's cheese, roughly sliced
1 tbsp chopped walnuts
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp clear honey
1 tbsp soy sauce
1 garlic clove

method:

Heat the oven to 200C/400 F/Gas 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 minutes until tender.
Whisk together the dressing ingredients. Put the rocket in a large serving bowl and arrange the squash and goatfs cheese on top. Pour the dressing over and scatter over the walnuts.

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