Name: SQUASH, GOAT CHEESE & STICKY WALNUT SALAD
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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; 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

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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.

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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:

Calories: 482kcal

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.

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