Warm Squash & Rocket Salad With Garlic Vinaigrette
Indulge in the vibrant flavors of this delectable Roasted Butternut Squash Salad. Each bite offers a perfect blend of sweet, savory, and tangy notes that will tantalize your taste buds. Roasted tender butternut squash, creamy mozzarella, and peppery rocket greens come together in harmony, drizzled with a luscious garlic and honey vinaigrette with a touch of refreshing mint. This dish is not only visually stunning but also a delightful symphony of flavors that will surely impress your guests.
— Constant Cookbook
Ingredients
- 1 small butternut squash , peeled
- 3 tbsp olive oil
- 2 big handfuls rocket
- 2 x 125g balls mozzarella , torn
- 2 garlic cloves , thinly sliced
- 2 tbsp red wine vinegar
- 1 tbsp honey
- small handful mint leaves, chopped
Instructions
- Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.
- While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.
- To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 307 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.65 milligram of sodium
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