Butternut squash, mushroom and cheese salad

Serves:

4

Time:

45 min

This creamy autumn vegetable adds a seasonal sweetness to the crunchy salad

Ingredients

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For the salad

• 1 butternut squash
• 25ml olive oil for roasting
• 1 tsp rosemary leaves
• 200g small button mushrooms
• 120g mild sweet piquanté peppers in a jar
• 2 gem lettuce or rocket leaves
• 200g baby spinach leaves
• 120g 'healthy choice' Greek-style cheese
• 40g pine nuts
• 3 tbsp flat leaf parsley, chopped

For the dressing

• 3.5 tbsp olive oil
• 2 tbsp sweet piquanté pepper liquid from the jar
• 1/2 tsp wholegrain mustard
• 1/2 tsp honey

Method

1. Heat the oven to 200°C/gas 6.

2. Peel the butternut squash and cut into wedges or chunks and transfer to a roasting tin. Lightly brush the squash with a little olive oil and sprinkle with the rosemary leaves. Roast for about 20 minutes.

3. Toss the mushrooms with a little olive oil and add to the squash in the roasting tin. Continue cooking for another 10 minutes alongside the squash. Leave to cool before transferring everything to a big mixing bowl.

4. Thinly slice the piquanté peppers and add to the bowl along with the lettuce leaves, spinach and crumbled cheese.

5. For the dressing, pour the olive oil in a jam jar and add the piquanté pepper liquid, mustard and honey. Put the lid on and shake until everything is combined. Lightly coat the salad with the dressing.

6. Sprinkle with pine nuts and chopped parsley before serving.

Nutritional information

Allergy advice

Contains: Mustard, milk (in the cheese).

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. Children under 12 months should not be given honey. Pregnant women should avoid cheeses such as Camembert, Brie or chevre (a type of goat's cheese), or others that have a similar rind. Soft blue cheeses should also be avoided. These cheeses can contain listeria.