SQUASH, GOAT CHEESE & STICKY WALNUT SALAD

I consider Squash, Goat Cheese & Sticky Walnut Salad as the perfect transitional salad as winter comes to a close and spring lurks around the corner in anticipation. This salad, as many good recipes do, came from a combination of a craving and the need to use up food in my fridge. Creativity comes in many forms my friend.

For me the beauty in this salad comes from the array of textures: crisp apple, candied walnuts, creamy goat cheese, lightly caramelized roasted squash, fresh spinach and watercress all drizzled in a honey mustard vinaigrette – nothing too different for dressing apart from the fact it’s a delicious match with all the salad ingredients.

If like me you’re a squash lover and need a few new recipes to see you through the next few weeks, here are 10 of my top favorite squash recipes. Enjoy Squash, Goat Cheese & Sticky Walnut Salad on its own or serve it alongside grilled or roasted meats. Feel free to leave the chick peas out. I added those in for the extra fiber and as a good filler. I have so many walnuts in the freezer but if you prefer pecans, then that’s an easy switch-out. Swap the goat cheese for feta or blue cheese. Get creative. Chat to you soon, love Lovoni xo

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4 from 1 vote

SQUASH, GOAT CHEESE & STICKY WALNUT SALAD

The squash is roasted so it caramelizes a little and the chick peas along with it start to dry and develop some texture. The creamy, saltiness of the goat cheese is a perfect contrast to the sweet crunch of the candied walnuts and the crisp, sweetness of the apples. I used gala apples but use whatever ones you fancy.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Salad

Servings: 3

Calories: 643kcal

Author: Lovoni

Ingredients

US Customary – Metric

• 1 lb butternut squash, peeled, seeded and sliced
• 16 oz can chick peas, drained and rinsed
• 2 teaspoons olive oil
• Pinch of sea salt and freshly ground pepper
• 2 tablespoons granulated sugar
• 1 tablespoon water
• 1/2 cup walnuts or pecans
• 4 handfuls of baby spinach leaves
• 2 handfuls watercress or arugula rocket leaves
• 1 apple, thinly sliced
• 3 oz creamy goat cheese, broken into pieces

HONEY MUSTARD DRESSING

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon honey
• 2 teaspoons hot honey mustard or Dijon
• Squeeze of lemon juice
• Pinch of sea salt and freshly ground pepper

Instructions

To make the dressing:

• Put all ingredients into a jar with a screw-top lid. Shake until well combined.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss together the squash, chick peas, oil, salt and pepper. Roast for 30 minutes or until the squash is tender and a little caramelized; stirring once of twice part way through cooking. Let cool.
• Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is dissolved. When the sugar is dissolved, let simmer, uncovered and without stirring for 3 to 5 minutes until golden brown. Remove from the heat and add the walnuts, stirring to coat. Scrape onto a greased piece of foil or a plate. Spread into an even layer. Let stand until cool. Coarsely chop when cold and set aside.
• Arrange the salad leaves in a bowl. Add the squash mixture, the apple, walnuts and goat cheese. Give the dressing another shake and drizzle over the salad. Serves 3 as a main and 5 to 6 as a side salad.

Nutrition

Calories: 643kcal | Carbohydrates: 64g | Protein: 17g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 551mg | Potassium: 925mg | Fiber: 12g | Sugar: 25g | Vitamin A: 16571IU | Vitamin C: 36mg | Calcium: 191mg | Iron: 4mg