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Warm squash & rocket salad with garlic vinaigrette

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 307
  • Carbohydrates 16
  • Saturated Fat 9
  • Sugar 9
  • Protein 14
  • Fat 21
  • Fibre 3
  • Salt 0.65

Nutrition per serving

  • Calories 307
  • Carbohydrates 16
  • Saturated Fat 9
  • Sugar 9
  • Protein 14
  • Fat 21
  • Fibre 3
  • Salt 0.65

Ingredients

  • 1 small butternut squash, peeled
  • 3 tbsp olive oil
  • 2 big handfuls rocket
  • 2 x 125g balls mozzarella, torn
  • 2 garlic cloves, thinly sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • small handful mint leaves, chopped

Method

  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.

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