This warm butternut squash salad is complemented by the creamy chunks of goats' cheese, crunchy red chicory leaves and sweet pecans.
- Serves4
- CourseSide
- Prepare15 mins
- Cook30 mins
- Total time45 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 1 essential Waitrose Butternut Squash, halved, deseeded and cut into 1cm slices (about 1kg prepared weight)
- 1 tbsp olive oil
- 1 pinch chilli flakes
- 40g pecans
- 2 tbsp extra virgin olive oil
- ½ lemon, zest and juice
- 2 x 140g packs red chicory, leaves separated
- 2 tbsp dried cranberries
- 75g essential Waitrose English Goats’ Cheese
Method
Preheat the oven to 220˚C, gas mark 7. Toss the squash slices with the 1 tbsp olive oil and spread out on a large baking tray. Sprinkle with the chilli flakes, season and roast for 25-30 minutes, turning halfway, until golden in places. Put the pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting.
For the dressing, whisk together the extra virgin olive oil, lemon zest and juice.
Arrange the roasted squash (it can be hot from the oven or cooled to room temperature) and sliced chicory leaves on individual plates or a large serving 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.
Cook’s tip
For extra sweetness, try adding some finely sliced apple or pear in place of the cranberries.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,359kJ/ 347kcals |
|---|---|
Fat | 20.9g |
Saturated Fat | 5.3g |
Carbohydrates | 27.9g |
Sugars | 16.5g |
Fibre | 7.3g |
Protein | 8.2g |
Salt | 0.58g |
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