Guest chef

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.

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Roasted squash and apple salad with goats' cheese

  • Serves 4
  • Prep 15 mins
  • Total time 55 mins
5.0/5 rating (1 votes)
Roasted squash and apple salad with goats' cheese
Roasted squash and apple salad with goats' cheese

step by step

  • 1Preheat 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.
  • 2Halve and deseed the chillies, put them on a smaller baking tray and drizzle them with a little oil, too.
  • This is perfect for a supper-party starter
  • 3Roast 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.
  • 4Mash the goats’ cheese with the truffle oil.
  • 5Toss 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.
  • Recipe photograph by Karen Thomas

Get ahead

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

You will need

  • the bottom half 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 dsp red wine vinegar
  • 1 tsp brown sugar
  • 1 crushed garlic clove

+ Nutritional Information