Roasted squash and mozzarella salad recipe

21 ratings Rate
  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 375 calories / serving
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squash and mozarella salad HERO

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.

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  • 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
  • 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


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