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Roasted vegetable salad with goat's cheese recipe

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Roasted vegetable salad with goat's cheese hero
  • Recipe facts:
  • Rating: 4 stars
  • Cost per serving: £2.70
  • 5 mins to prepare and 30 mins to cook, 5 mins to cool Takes: 5 mins to prepare and 30 mins to cook, 5 mins to cool
  • 2 Serves: 2

Heat the oven to Gas 7, 220ºC, fan 200ºC.

Place the pepper, onion and pears in a roasting tin and drizzle with the oil. Add the sage and garlic and roast for 10 minutes. Add the pumpkin or squash and roast for a further 20 minutes until tender.

Allow to cool, then add the salad leaves, goats' cheese, walnuts and balsamic vinegar. Toss together and serve either at room temperature or chilled.

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Ingredients

  • 1 red pepper, de-seeded and cut into chunks
  • 1 red onion, peeled and quartered
  • 2 conference pears, quartered
  • 2tbsp olive oil or walnut oil
  • 1tsp dried sage
  • 1 clove garlic, finely chopped
  • 250g pumpkin or butternut squash, peeled and cubed
  • 140g bag Tesco Watercress, Spinach and Rocket Salad
  • 100g soft goats' cheese, crumbled
  • 25g walnut halves
  • 1tsp balsamic vinegar
Buy ingredients
Each serving contains
  • Calories 545 28%
  • Sugar 28g 32%
  • Fat 38g 55%
  • Saturates 10.4g 52%
  • Salt 0.3g 5%
of your guideline daily amount

Click here to find out more about guideline daily amounts

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