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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
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Salad
Cuisine: British
Servings: 2 people
Calories: 440kcal


  • 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


  • 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.


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