Butternut squash & goats' cheese salad

Based on 1 ratings

Karolina

Community Member

“For extra sweetness, try adding some finely sliced apple or pear in place of the cranberries. Beautiful, tasty and healthy dish!”

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
butternut squash
1 tbsp olive oil
1 pinch chili flakes
40 g pecans
2 tbsp extra-virgin olive oil
½ lemon
280 g red chicory
2 tbsp dried cranberries
75 g goat cheese
Metric
Imperial

Utensils

  • 3 ovens
  • baking tray
  • Step 1/5

    • oven

    Preheat the oven to 220 degrees.

  • Step 2/5

    • butternut squash
    • 1 tbsp olive oil
    • 1 pinch chili flakes
    • oven
    • baking tray

    Halve, desired and cut the butternut squash into 1cm slices. Toss with 1 tbl spoon of olive oil, spread out on a large baking tray, sprinkle with chilli flakes, season and roast for 25-30min turning halfway until golden in places.

  • Step 3/5

    • 40 g pecans
    • oven

    Put the pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting.

  • Step 4/5

    • 2 tbsp extra-virgin olive oil
    • ½ lemon

    For the dressing, whisk together the extra virgin olive oil, lemon zest and juice.

  • Step 5/5

    Separate the leaves of red chicory. Arrange the roasted butternut squash and the leaves on the plate. Scatter over the cranberries and toasted pecans, dot over the goats cheese then spoon over the dressing. Grind over some black pepper and serve immediately.
    • 280 g red chicory
    • 2 tbsp dried cranberries
    • 75 g goat cheese

    Separate the leaves of red chicory. Arrange the roasted butternut squash and the leaves on the plate. Scatter over the cranberries and toasted pecans, dot over the goats cheese then spoon over the dressing. Grind over some black pepper and serve immediately.