This warm butternut squash salad is complemented by the creamy chunks of goats' cheese, crunchy red chicory leaves and sweet pecans.
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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.
For extra sweetness, try adding some finely sliced apple or pear in place of the cranberries.
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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