Goat Cheese and Roasted Butternut Squash Salad Recipe
In this salad, the sweetness of roasted butternut squash combines with tangy goat cheese and crunchy nuts. Similar combinations are popular in French bistros in autumn, when pumpkins dominate the market stalls. The dish looks very impressive, but in practice it’s simply a cleverly served tray of roasted vegetables with a few extras.
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Servings
2
Ingredients
- butternut squash peeled, deseeded, cut into cubes - 400 g
- goat cheese soft, in a log - 80 g
- mixed salad leaves e.g. arugula, lamb’s lettuce, baby spinach leaves - 60 g
- walnuts lightly chopped - 25 g
- olive oil - 4 tablespoon
- honey - 1 teaspoon
- red wine vinegar or balsamic vinegar - 1 tablespoon
- Dijon mustard - 0.5 teaspoon
- dried thyme or a few sprigs of fresh thyme - 0.5 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
butternut squash
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Place the squash cubes on the tray, drizzle with 2 tablespoons of olive oil, sprinkle with thyme, salt and pepper. Mix with your hands so each piece is coated with oil and seasoning.
- Put the squash in the oven for 25–30 minutes, until soft inside and lightly browned on the edges. Halfway through baking, stir the pieces with a spatula.
- Meanwhile, wash the salad leaves, dry them well and tear into smaller pieces. Transfer to a large bowl.
- Toast the walnuts in a dry pan for 2–3 minutes over medium heat, stirring often, until fragrant and lightly browned. Remove from the pan so they don’t burn.
- In a small bowl, mix 2 tablespoons of olive oil, the vinegar, honey, mustard, a pinch of salt and pepper. Whisk with a fork until the dressing is smooth and slightly thickened.
- Cut the goat cheese into slices or crumble it into smaller pieces with your fingers.
- When the squash is roasted, remove it from the oven and set aside for 5–10 minutes to cool slightly – it should be warm but not too hot to handle.
- Add the warm squash and most of the nuts to the bowl with the salad leaves. Pour over the dressing and gently toss so the leaves are lightly coated.
- Divide the salad between plates, top with pieces of goat cheese, sprinkle with the remaining nuts and freshly ground pepper. Serve immediately.
Storage
In fridge:
1 days
Freezing:
No
Store leftover roasted squash and nuts separately from the salad leaves in airtight containers in the fridge. Assemble with fresh leaves and dressing just before serving so the salad stays crisp.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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