Spiced Roast Squash and Goats Cheese Salad
Spiced Roast Squash and Goats Cheese Salad combines sweetly caramelised roasted butternut squash, cream and cooling goats cheese with fruity muscat grapes with a garlicky blackberry vinaigrette
Servings: 2 people
Calories: 440kcal
Ingredients
- ½ small butternut squash peeled and cubed
- ½ teaspoon shawarma spice blend
- 1 tablespoon olive oil
- 100 g goats cheese crumbled
- large handful of radicchio roughly torn
- small handful of sorrel roughly chopped
- large handful of rocket
- small handful muscat grapes halved
- small handful of pumpkin seeds
For the dressing:
- 2 tablespoons blackberry vinegar or any other fruity vinegar
- 2 teaspoons Dijon mustard
- ½ garlic clove crushed
- 3 tablespoons extra virgin olive oil
Instructions
- Toss the butternut squash pieces with the spices, olive oil and a bit of seasoning and roast in an oven pre-heated to 170°C for about 20-25 minutes. When ready remove from the oven and leave to cool to room temperature whilst you prepare the rest of the salad.
- In a large salad bowl throw together the goats cheese, radicchio, sorrel, rocket and grapes and set aside whilst you prepare the dressing.
- Whisk the blackberry vinegar with the mustard and plenty of salt and pepper until smooth then add the garlic clove.
- Keep whisking the dressing then drizzle in the olive oil slowly until the dressing has completely emulsified.
- Add the butternut squash to the rest of the salad and then pour the dressing over using a judicious hand.
- Finally serve, scattering the pumpkin seeds over as you do.
Nutrition
Calories: 440kcal | Carbohydrates: 14g | Protein: 11g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 23mg | Sodium: 247mg | Potassium: 399mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12570IU | Vitamin C: 23.8mg | Calcium: 124mg | Iron: 2mg