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Roasted squash and apple salad with goats' cheese


Serves: 4
timePrep time: 15 mins
timeTotal time:
Roasted squash and apple salad with goats' cheese
Recipe photograph by Karen Thomas

Roasted squash and apple salad with goats' cheese


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
353Kcal
Fat
26gr
Saturates
8gr
Carbs
20gr
Sugars
15gr
Fibre
5gr
Protein
11gr
Salt
0.5gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • the bottom ½ of a butternut squash, peeled and deseeded
  • 2 medium red onions
  • 2 eating apples
  • 2-3 tbsp olive oil
  • 2 red chillies
  • 2 tbsp pumpkin seeds
  • 125g soft goats’ cheese
  • 1 tbsp extra-virgin olive oil flavoured with white truffle
  • 140g baby-leaf lamb’s lettuce
For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp roasted pumpkin seed oil
  • 1 tsp red wine vinegar
  • 1 tsp brown sugar
  • 1 crushed garlic clove

Step by step

Get ahead

Make the dressing and truffled goats’ cheese a few hours ahead.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Slice the squash into wedges. Peel the onions, core the apples and cut both into wedges. Put everything into a bowl. Add 2 tablespoons of the oil; season. Toss together and tip on to a baking tray.

  2. Halve and deseed the chillies, put them on a smaller baking tray and drizzle them with a little oil, too.

  3. Roast the squash, onions and apple for 35-40 minutes, turning halfway. Roast the chillies for the final 15 minutes and the pumpkin seeds in a tin for 5 minutes. Whisk together the dressing ingredients.

  4. Mash the goats’ cheese with the truffle oil.

  5. Toss the lettuce with most of the dressing and the seeds; scatter on a platter. Add the squash, onions, apple and chilli, and spoonfuls of the cheese. Season and drizzle with the remaining dressing.

Chef quote

This is perfect for a supper-party starter

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