SQUASH, GOAT CHEESE & STICKY WALNUT SALAD

4 from 1 vote

SQUASH, GOAT CHEESE & STICKY WALNUT SALAD

The squash is roasted so it caramelizes a little and the chick peas along with it start to dry and develop some texture. The creamy, saltiness of the goat cheese is a perfect contrast to the sweet crunch of the candied walnuts and the crisp, sweetness of the apples. I used gala apples but use whatever ones you fancy.

Prep Time20

Cook Time30

Total Time50

Course: Salad

Servings:

Calories: 482kcal

Author: Lovoni

Ingredients

US Customary - Metric

1 lb butternut squash, peeled, seeded and sliced
16 oz can chick peas, drained and rinsed
2 teaspoons olive oil
Pinch of sea salt and freshly ground pepper
2 tablespoons granulated sugar
1 tablespoon water
1/2 cup walnuts or pecans
4 handfuls of baby spinach leaves
2 handfuls watercress or arugula rocket leaves
1 apple, thinly sliced
3 oz creamy goat cheese, broken into pieces

HONEY MUSTARD DRESSING

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon honey
2 teaspoons hot honey mustard or Dijon
Squeeze of lemon juice
Pinch of sea salt and freshly ground pepper

Instructions

To make the dressing:

Put all ingredients into a jar with a screw-top lid. Shake until well combined.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss together the squash, chick peas, oil, salt and pepper. Roast for 30 minutes or until the squash is tender and a little caramelized; stirring once of twice part way through cooking. Let cool.
Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is dissolved. When the sugar is dissolved, let simmer, uncovered and without stirring for 3 to 5 minutes until golden brown. Remove from the heat and add the walnuts, stirring to coat. Scrape onto a greased piece of foil or a plate. Spread into an even layer. Let stand until cool. Coarsely chop when cold and set aside.
Arrange the salad leaves in a bowl. Add the squash mixture, the apple, walnuts and goat cheese. Give the dressing another shake and drizzle over the salad. Serves 3 as a main and 5 to 6 as a side salad.

Nutrition