Warm squash, beetroot and goat’s cheese salad

Warm squash, beetroot and goat’s cheese salad
  • Serves icon Serves 2
  • Time icon Takes 5 min to make, 25 min to cook, plus cooling

A hearty squash, beetroot and goat’s cheese salad, made with time-saving ingredients. Makes a quick and appealing vegetarian midweek recipe.

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

  1. 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.
  2. Season well, transfer to the oven and cook for 25 minutes until sticky and tender. Set aside to cool slightly.
  3. 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

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

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