The weather is certainly turning cold as we speak. But winter doesn’t have to be all about heavy stews and hearty one pot wonders. What I love about this time of year is the seasonal produce and butternut squash is a favourite of mine. Golden diced squash served with fresh veg, drizzled in a honey mustard dressing and topped with warm goats cheese and chopped walnuts – this dish is a great one for a light dinner.
With the hectic Christmas festivities approaching us this is a favourite seasonal salad of mine to turn to when I am looking for a healthy but quick supper.
Ingredients: serves up to 4
1 pear (peeled and roughly diced)
1 red pepper (finely sliced)
Lambs lettuce (about two large handfuls)
1 butternut squash (peeled, de-seeded and diced)
Handful fine green beans (halved)
2 red onion (peeled and finely sliced)
Goats cheese (around 6 slices)
Black pepper/ salt
For the honey mustard dressing:
1 tbspn golden honey
Juice of half a lemon
2 tbspn olive oil
1 tspn Dijon mustard
Add the squash, peppers, green beans and onions to a roasting dish. Drizzle with olive oil and add a pinch of salt. Place in a pre-heated oven at 190 degrees/ gas mark 6 for around 35 minutes.
For the last 5 minutes add the goats cheese and walnuts to the roasting dish.
For the dressing: mix everything together and place to one side until needed.
Plate up the salad and the chopped pear. Take the vegetables out of the oven and place on top of the lettuce, making sure you are serving up the cheese and a bit of all the veg.
Gently pour a bit of the dressing over the top of the dish and season with black pepper.
For more great recipes check out A Modern Rose website!