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Roasted Squash And Apple Salad With Goats' Cheese

By Chef: Sarah Randell
Featured on Homemade
Squash and apple with goats' cheese makes for a wonderful autumn salad. From Sarah Randell at Sainsbury's magazine
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Related tags
salad sides gluten free nut free vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

the bottom half of a butternut squash, peeled and deseeded

2.0 medium red onions

2.0 eating apples

2.0 tbsp olive oil

2.0 red chillies

2.0 tbsp pumpkin seeds

125.0 g soft goats' cheese

1.0 tbsp extra-virgin olive oil flavoured with white truffle

140.0 g baby-leaf lamb's lettuce

2.0 tbsp olive oil

1.0 tbsp roasted pumpkin seed oil

2.0 tsp red wine vinegar

1.0 tsp brown sugar

1.0 crushed garlic clove



Preheat the oven to 200°C, fan 180°C, gas 6. Slice the squash into wedges. Peel the onions, core the apples and cut both into wedges. Put everything into a bowl. Add 2 tablespoons of the oil; season. Toss together and tip on to a baking tray.


Halve and deseed the chillies, put them on a smaller baking tray and drizzle them with a little oil, too.


Roast the squash, onions and apple for 35-40 minutes, turning halfway. Roast the chillies for the final 15 minutes and the pumpkin seeds in a roasting tin for 5 minutes. Whisk together the dressing ingredients.


Mash the goats' cheese with the truffle oil.


Toss the lettuce with most of the dressing and the seeds; scatter on a platter. Add the squash, onions, apple and chilli, and spoonfuls of the cheese. Season and drizzle with the remaining dressing.

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