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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

3.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine