AI-generated imageRoasted Squash, Goat Cheese and Pistachio Autumn Salad
A three-serving autumn salad of golden roasted butternut squash over washed greens with goat cheese, pistachios, pomegranate and dates.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
1. Preheat oven to 210°C. Peel, seed and cut 500 g butternut squash into 2 cm cubes. Toss with 15 ml oil, 1 g salt and 1 g pepper and spread on a tray in one layer.
- 02
2. Roast on the middle rack 25–28 minutes, turning once. When edges brown and cubes are fork-tender, remove and cool for 5 minutes.
- 03
3. Whisk remaining 20 ml oil, 18 ml cider vinegar, 8 g mustard and remaining 1 g salt. Rinse and dry 110 g greens and prepare 50 g dates and 40 g pistachios.
- 04
4. Divide greens into three plates, add slightly cooled squash and share 75 g goat cheese, 40 g pistachios, 70 g pomegranate and 50 g dates. Drizzle with dressing and serve immediately.
Before you cook
Contains milk from goat cheese, tree nuts from pistachios, and mustard. Handle raw greens and pomegranate hygienically. Serve immediately, refrigerate leftovers within 2 hours at or below 4°C and store cooked squash apart from greens where possible.
Allergens: milk (goat cheese), pistachio (tree nut), mustard
Image & source credits
AI-generated image.
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