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Roasted butternut squash salad with goat’s cheese

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Sunday is quickly becoming one of my favourite days of the week. I take it as a sign that I’m getting old – it used to annoy me that Sunday was the day that I had to do all my homework for the week, but now I’m pleased that I have a free day to get chores done. Sad? I think so. It’s my birthday on Wednesday too, so I’m only getting older. Sigh.

Roasted butternut squash salad with goat's cheese and red onion recipe

On the other hand, one thing I do that’s definitely not very grown up: create a dish full of cheese, nuts and roasted veg and call it a ‘salad’. But what else can you call something like this? I rustled this up with the squash I had leftover from my roasted squash wedges with tomato and goat’s cheese crumb. I know I’ve put goat’s cheese with it again, but it’s a match made in heaven. Add some red onion, toasted pine nuts, garlic and parsley, and it’s a delicious lunch-time dish.

Roasted butternut squash salad with goat's cheese and red onion recipe

I also love how pretty this dish is – look at those colours! It won’t fail to cheer you up, perhaps on a rainy Sunday spent doing chores?

Roasted butternut squash salad with goat's cheese and red onion recipe
Roasted butternut squash salad with goat’s cheese
Recipe Type: Light lunch
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/2 a medium butternut squash, diced
  • 1tbsp oil
  • 1/2tsp dried oregano or mixed herbs
  • 1/2 large red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2tbsp pine nuts
  • 2tbsp fresh parsley, chopped
  • 1tsp fresh lemon juice
  • 50g hard goat’s cheese, very thinly sliced
Instructions
  1. Lightly toss the diced squash in oil and dried herbs, and roast for 20-30 minutes at 200°C (Gas Mark 6 / 400°F). You want the squash to just be beginning to crisp up.
  2. About 10 minutes before the squash will be ready, begin preparing the other ingredients. Heat a small amount of oil in a frying pan, and cook the red onion and garlic for around 5 minutes over a medium heat. Add the pine nuts, and continue cooking until the nuts are lightly golden (just a couple of minutes). Remove from the heat, and add the fresh parsley, lemon juice, and the roasted squash. Stir through half the goat’s cheese until melty, and serve topped with the remaining cheese.

 

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Rachel Shields

Friday 10th of January 2014

I can't put my fork down long enough to give you a detailed account of how much my mouth loves the combination of these ingredients! Make it. You will not be disappointed.

Becca @ Amuse Your Bouche

Friday 10th of January 2014

Thanks Rachel, really glad you enjoyed it so much!! :)

alison lannin

Saturday 22nd of June 2013

Just made this ( minus the sesame seeds as I didn't have any and with feta instead of goat's cheese), it was divine!The dressing makes the dish, will be using it on anything I can.

Heidi @ Food Doodles

Tuesday 26th of March 2013

Oh this is so pretty! It's so sunny and spring like here where I live but I still can't get enough of squash, I love it! This looks just perfect :)

Kiersten @ Oh My Veggies

Thursday 21st of March 2013

I have been so ready for spring veggies, but I think I could make an exception for this. :) Yum!

Anonymous

Monday 18th of March 2013

This is very similar to a dish I've eaten at ABC Kitchen...hmmm...

Becca @ Amuse Your Bouche

Monday 18th of March 2013

Great minds must think alike! Where's ABC Kitchen?

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