There are few things that I love more than roasted butternut pumpkin. Apart from tomatoes it would have to be one of my favourite vegetables. It's a vegetable I always have on hand, wherever possible. Not only is it absolutely delicious, it's extremely flexible and can be used to make delicious soups, tarts, pizzas, risottos, pastries, and salads, which I'm sharing with you today.
This salad came about in mainly because I wanted to use a couple of things I had in the fridge. On Friday I made some goats cheese for the Beetroot Jalousie we had for dinner on Friday, when my parents first arrived for their visit, and had about half of it left. I also had a globe artichoke in the fridge, which I'd received in our farmers box, just waiting to be used. So I combined the two with some roasted butternut pumpkin to make this deliciously healthy salad. It was all topped off with a honey, lemon and mustard vinaigrette, which, incidentally, is my new favourite salad dressing, and Troy and I devoured this over lunch, as my parents had gone out, and caught up on The Walking Dead. Note to self for next time, don't try to eat while watching The Walking Dead!
So tell me, what is your favourite vegetable and are you a Walking Dead fan?
📖 Recipe
Ingredients
- 300 g of butternut squash, peeled and sliced into triangles or whatever shape you prefer
- 1 globe artichoke, cut into eighths
- 60 g of goats cheese, crumbled
- 150 g of lettuce
- 1 tablespoon of slivered almonds, toasted
- salt and pepper to taste
- 2 tbs of olive oil
- 1 tbs of freshly squeezed lemon juice
- VINAIGRETTE:
- 2 tbs of olive oil
- 1 tbs of freshly squeezed lemon juice
- 3 teaspoon of honey
- 2 teaspoon of Dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 180 celsius (350 fahrenheit).
- Add the butternut squash to a bowl with 1 tbs of the olive oil and season to taste. Toss to combine and place on a baking tray lined with baking paper and roast for 15 minutes until tender. Set aside to cool.
- Place a piece of foil large enough to encase the artichoke and place the artichoke on top. Pull up the sides of the foil to make a well and add the lemon juice and olive oil and mix gently. Season and then close the foil over and roast for 15 minutes, or until tender. set aside to cool.
- To make the dressing, combine all of the ingredients in a mini food processor and process to combine. Alternatively combine the ingredients in a glass jar and shake until combined.
- To assemble the salad place the lettuce in a bowl and top with the roasted butternut squash and artichoke before scatting with the crumbled goats cheese and slivered almonds. Add the dressing immediately before serving and toss to combine.
Sylvie @ Gourmande in the Kitchen says
I'm with you, butternut squash is one of my favorite veggies as well and I love it with goat's cheese.
Kristi Rimkus says
I'm a big butternut squash fan myself, and I like this nice change from leafy green salads.
Priscilla@ShesCookin says
Lovely, hearty fall/winter salad! Roasted squash is the best 🙂
Daisy@Nevertoosweet says
Yum yum 🙂 even though i read a lot of recipes from the US i still get confused and forget that butter squash is basically pumpkin ~ This is definitely my type of salad and for once it's vegetarian because usually I like my salads with some protein like chicken or fish ~ Thanks for sharing!
[email protected] says
This looks just exactly like the salad I wanted to9 eat today. You just cant seem to get a salad like this in a cafe can you..?
delicieux says
No you can't. I really like salads that feel like a meal rather than a side dish 😀
Liren says
I love everything about this, Jennifer - I think you've capture all of my favorite ingredients in one salad. Lovely!
Erin @ Dinners, Dishes, and Desserts says
What a gorgeous salad! I need to try butternut square apparently! Not sure the last time I had it!