Butternut Squash and Goat’s Cheese and Honey Salad

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Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

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

How To Cook

  1. Heat the oven to 200C/400 F/Gas 6.
  2. 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.
  3. Whisk together the dressing ingredients. Put the rocket in a large serving bowl and arrange the squash and goatfs cheese on top. Pour the dressing over and scatter over the walnuts.
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Butternut Squash and Goat’s Cheese and Honey Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    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
    How to Cook
  1. Heat the oven to 200C/400 F/Gas 6.
  2. 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.
  3. Whisk together the dressing ingredients. Put the rocket in a large serving bowl and arrange the squash and goatfs cheese on top. Pour the dressing over and scatter over the walnuts.
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