Roasted squash and apple salad with truffled goats' cheese | Sainsbury`s Magazine

Ingredients

• the bottom ½ of a butternut squash, peeled and deseeded
• 2 medium red onions
• 2 eating apples
• 2-3 tbsp olive oil
• 2 red chillies
• 2 tbsp pumpkin seeds
• 125g soft goats’ cheese
• 1 tbsp extra-virgin olive oil flavoured with white truffle
• 140g baby-leaf lamb’s lettuce
• 2 tbsp olive oil
• 1 tbsp roasted pumpkin seed oil
• 1 tsp red wine vinegar
• 1 tsp brown sugar
• 1 crushed garlic clove