Roasted squash and mozzarella salad recipe

18 ratingsRate
  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 400 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
squash and mozarella salad HERO

Preheat oven to gas 4, 190°C, fan 170°C. Place squash pieces on large baking tray. Toss with 1tbsp of the olive oil and some salt and pepper. Bake for 20 minutes, until golden (remember to shake the pan at about halftime to keep it from sticking).

Heat remaining oil in a pan. Add the garlic and chilli and cook until golden. Remove from the heat and pour in the vinegar and honey. Whisk together and set aside.

Transfer the warm pumpkin to a large serving dish lined with the rocket. Sprinkle over the chopped mint, then rip the mozzarella into large chunks and arrange over. Pour the warm dressing over the salad and serve.

See more vegetarian recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 1 large butternut squash, peeled and chopped
  • 4tbsp extra-virgin olive oil
  • 2 cloves of garlic, thinly sliced
  • 1 red chilli, seeded and thinly sliced
  • 2tbsp red wine vinegar
  • 1tbsp honey
  • 4 handfuls of rocket leaves
  • 2tbsp chopped fresh mint
  • 2 balls buffalo mozzarella, drained
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    400
    20%
  • Sugar
    14g
    16%
  • Fat
    24g
    34%
  • Saturates
    10g
    50%
  • Salt
    0.7g
    12%
of an adult's Reference Intake daily amount.
Find out more
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.