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Roasted squash and mozzarella salad recipe

25 ratings

A delicious autumn salad for the turn of the season. Use sweet and golden roasted butternut squash tossed with spicy rocket, fresh herbs and torn, creamy buffalo mozzarella all covered with a spicy honey and vinegar dressing. See method

Serves 4
15 mins to prepare and 30 mins to cook
375 calories / serving

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

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1560kj
375kcal 19%
Fat
27g 39%
Saturates
12g 60%
Sugars
13g 14%
Salt
0.8g 13%

of the reference intake
Carbohydrate 19g Protein 16g Fibre 3.4g

Method

Preheat oven to Gas Mark 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