Name: Warm squash & rocket salad with garlic vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
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

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Warm squash & rocket salad with garlic vinaigrette

Warm squash & rocket salad with garlic vinaigrette

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 5 out of 5.3 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal307
fat21g
saturates9g
carbs16g
sugars9g
fibre3g
protein14g
salt0.65g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2011

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A star rating of 5 out of 5.3 ratings

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