Roasted squash and apple salad with goats' cheese
Prep time: 15 minsTotal time: 
Roasted squash and apple salad with goats' cheese
Prep time: 15 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- the bottom ½ of a butternut squash, peeled and deseeded
- 2 medium red onions
- 2 eating apples
- 2-3 tbsp olive oil
- 2 red chillies
- 2 tbsp pumpkin seeds
- 125g soft goats’ cheese
- 1 tbsp extra-virgin olive oil flavoured with white truffle
- 140g baby-leaf lamb’s lettuce
For the dressing:
- 2 tbsp olive oil
- 1 tbsp roasted pumpkin seed oil
- 1 tsp red wine vinegar
- 1 tsp brown sugar
- 1 crushed garlic clove
Step by step
Make the dressing and truffled goats’ cheese a few hours ahead.
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Preheat the oven to 200°C, fan 180°C, gas 6. Slice the squash into wedges. Peel the onions, core the apples and cut both into wedges. Put everything into a bowl. Add 2 tablespoons of the oil; season. Toss together and tip on to a baking tray.
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Halve and deseed the chillies, put them on a smaller baking tray and drizzle them with a little oil, too.
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Roast the squash, onions and apple for 35-40 minutes, turning halfway. Roast the chillies for the final 15 minutes and the pumpkin seeds in a tin for 5 minutes. Whisk together the dressing ingredients.
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Mash the goats’ cheese with the truffle oil.
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Toss the lettuce with most of the dressing and the seeds; scatter on a platter. Add the squash, onions, apple and chilli, and spoonfuls of the cheese. Season and drizzle with the remaining dressing.
This is perfect for a supper-party starter
