750 grams/26 ounces butternut squash, peeled and cut into cubes
Salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon Olive Oil*, plus 1 tablespoon for drizzling
1/2 teaspoon ground cinnamon
Handful mixed nuts, roughly chopped
2 handfuls fresh arugula or baby spinach leaves (or a mixture)
150 grams/5.5 ounces goat cheese or feta, roughly crumbled
1 tablespoon Balsamic Vinegar*

Preheat the oven to 200 degrees C/390 degrees F. Cook the butternut squash in a large pot of well-salted boiling water until easily pierced with a knife, 15 minutes. Drain and set aside to steam dry slightly.

In a bowl, gently toss the squash with the honey, 1 tablespoon olive oil, cinnamon and a good pinch of salt and pepper. Transfer to a nonstick baking sheet (I used foil).

Roast until lightly golden and crispy on the outside but still fluffy on the inside, 20 minutes. Remove and set aside to cool.

While the squash is roasting, lightly toast the mixed nuts in a dry pan until golden and fragrant.

To serve, lay the salad leaves on a serving platter, then layer with the squash, goat cheese and toasted nuts. Drizzle with the remaining 1 tablespoon olive oil and the balsamic just before serving.

* This is a variation of Sarah Graham's salad from the Cooking Channel. She used unflavored olive oil, but I used Rosemary Olive Oil, Traditional Balsamic Vinegar and spinach.

 

Other dressing options:

   Chipotle Olive Oil and Serrano Honey Vinegar

   Basil Oil and Peach Vinegar

*Vegetarian

roasted Butternut Squash salad
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