Roast butternut squash, chicory and goat’s cheese salad
This salad is not a traditional combination of lettuce but rather it uses sweet butternut squash alongside mild and bitter chicory leaves, soft goat’s cheese and crunchy walnuts. Apple cyder...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aspall.co.uk.
Cooking tools:
- Pepper mill
- Peeler
- Spoon
- Cutting board
- Chef's knife
- Baking sheet
- Oven
- Measuring spoon
- Mixing bowl
- Serving platter
Ingredients
- 1 small butternut squash, peeled, halved, the seeds scooped out then sliced
- 3 cloves of garlic
- leaves from a sprig of rosemary, finely chopped
- 80g of walnuts
- 2x bulbs of red chicory, separated into leaves
- 120g of goat’s cheese
- 2 tablespoons of chopped chives
- 3 tablespoons of apple cyder vinegar with honey
- extra virgin olive oil for drizzling
- Cold pressed rapeseed oil for roasting
- sea salt and freshly ground black pepper for seasoning
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