Warm Squash & Rocket Salad With Garlic Vinaigrette

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

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

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

Directions

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.

Categories: All Christmas