Roasted squash and mozzarella salad recipe
A delicious autumn salad for the turn of the season. Use sweet and golden roasted butternut squash tossed with spicy rocket, fresh herbs and torn, creamy buffalo mozzarella all covered with a spicy honey and vinegar dressing.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 375 calories / serving
Ingredients
- 1 large butternut squash, peeled and chopped
- 4tbsp extra-virgin olive oil
- 2 cloves of garlic, thinly sliced
- 1 red chilli, seeded and thinly sliced
- 2tbsp red wine vinegar
- 1tbsp honey
- 4 handfuls of rocket leaves
- 2tbsp chopped fresh mint
- 2 balls buffalo mozzarella, drained
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Shop ingredientsEach serving contains
- Energy
- 1560kJ 375.0kcal
- Fat
- 27g
- Saturates
- 12g
- Salt
- 0.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 19.0gProtein 16.0gFibre 3.4g
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Method
- Preheat oven to Gas Mark 4, 190°C, fan 170°C. Place squash pieces on large baking tray. Toss with 1tbsp of the olive oil and some salt and pepper. Bake for 20 minutes, until golden (remember to shake the pan at about halftime to keep it from sticking).
- Heat remaining oil in a pan. Add the garlic and chilli and cook until golden. Remove from the heat and pour in the vinegar and honey. Whisk together and set aside.
- Transfer the warm pumpkin to a large serving dish lined with the rocket. Sprinkle over the chopped mint, then rip the mozzarella into large chunks and arrange over. Pour the warm dressing over the salad and serve.
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