Warm squash & rocket salad with garlic vinaigrette

Warm squash & rocket salad with garlic vinaigrette

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This gutsy vegetarian dish lifts the humble pumpkin with a sweet dressing and creamy cheese

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
307
protein
14g
carbs
16g
fat
21g
saturates
9g
fibre
3g
sugar
9g
salt
0.65g

Ingredients

  • 1 small butternut squash, peeled
  • 3 tbsp olive oil
  • 2 big handfuls rocket
  • 2 x 125g balls mozzarella, torn

For the vinaigrette

  • 2 garlic cloves, thinly sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • small handful mint leaves, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.
  2. While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.
  3. To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.

Recipe from Good Food magazine, December 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
emilyeverard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic lunch dish but I prefer to add cooked chicken instead of the cheese.

Questions

Tips