Warm squash, beetroot and goat’s cheese salad

Ingredients

300g ready-prepared butternut squash and sweet potato
150g Asda Extra Special apple cider and honey baby beetroot, or similar
150g soft goat’s cheese
Olive oil for drizzling
1 red onion, quartered
100g mixed salad leaves
25g shelled walnuts, roughly chopped
2 tbsp fresh oregano leaves

Ingredients

300g ready-prepared butternut squash and sweet potato
150g Asda Extra Special apple cider and honey baby beetroot, or similar
150g soft goat’s cheese
Olive oil for drizzling
1 red onion, quartered
100g mixed salad leaves
25g shelled walnuts, roughly chopped
2 tbsp fresh oregano leaves

Method

Preheat the oven to 200°C/fan180°C/gas 6. Toss the squash and sweet potato with the beetroot, a drizzle of olive oil and the red onion quarters in a roasting tin.
Season well, transfer to the oven and cook for 25 minutes until sticky and tender. Set aside to cool slightly.
In a large bowl, toss the roasted vegetables with the salad leaves, walnuts, oregano and a drizzle of olive oil. Crumble over the goat’s cheese, then serve.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Toss the squash and sweet potato with the beetroot, a drizzle of olive oil and the red onion quarters in a roasting tin.
Season well, transfer to the oven and cook for 25 minutes until sticky and tender. Set aside to cool slightly.
In a large bowl, toss the roasted vegetables with the salad leaves, walnuts, oregano and a drizzle of olive oil. Crumble over the goat’s cheese, then serve.

delicious. tips

Next time, use crumbled feta or slices of grilled halloumi instead of the goat’s cheese.

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