The BBC Good Food logo
Warm squash & rocket salad with garlic vinaigrette

Warm squash & rocket salad with garlic vinaigrette

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal307
fat21g
saturates9g
carbs16g
sugars9g
fibre3g
protein14g
low insalt0.65g
Advertisement

Ingredients

For the vinaigrette

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content