Roasted Butternut Squash, Artichoke & Goats Cheese Salad

Name: Roasted Butternut Squash, Artichoke & Goats Cheese Salad
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g of butternut squash; 1 globe artichoke; 60 g of goats cheese; 150 g of lettuce; 1 tablespoon of slivered almonds; salt and pepper to taste; 2 tbs of olive oil; 1 tbs of freshly squeezed lemon juice; VINAIGRETTE:; 2 tbs of olive oil; 1 tbs of freshly squeezed lemon juice; 3 tsp of Honey; 2 tsp of dijon mustard; salt and pepper to taste

User Reviews

5.0

12 reviews

Excellent

Total Time
30 mins
Servings
2 servings
Calories
502 kcal
Course
Salad
Cuisine
Vegetarian

Roasted Butternut Squash, Artichoke & Goats Cheese Salad

Omar Parker

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This Roasted Butternut Squash, Artichoke & Goats Cheese Salad came about in mainly because I wanted to use a couple of things I had in the fridge.

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Ingredients

Servings

300 g of butternut squash peeled and sliced into triangles or whatever shape you prefer
1 globe artichoke cut into eighths
60 g of goats cheese crumbled
150 g of lettuce
1 tablespoon of slivered almonds toasted
salt and pepper to taste
2 tbs of olive oil
1 tbs of freshly squeezed lemon juice
VINAIGRETTE:
2 tbs of olive oil
1 tbs of freshly squeezed lemon juice
3 tsp of Honey
2 tsp of dijon mustard
salt and pepper to taste

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Instructions

Preheat the oven to 180 celsius (350 fahrenheit).
Add the butternut squash to a bowl with 1 tbs of the olive oil and season to taste. Toss to combine and place on a baking tray lined with baking paper and roast for 15 minutes until tender. Set aside to cool.
Place a piece of foil large enough to encase the artichoke and place the artichoke on top. Pull up the sides of the foil to make a well and add the lemon juice and olive oil and mix gently. Season and then close the foil over and roast for 15 minutes, or until tender. set aside to cool.
To make the dressing, combine all of the ingredients in a mini food processor and process to combine. Alternatively combine the ingredients in a glass jar and shake until combined.
To assemble the salad place the lettuce in a bowl and top with the roasted butternut squash and artichoke before scatting with the crumbled goats cheese and slivered almonds. Add the dressing immediately before serving and toss to combine.

Notes

If you aren't familiar with trimming and preparing an artichoke, see this link for step by step instructions. Alternatively substitute with marinated artichoke hearts and skip the roasting step.

Nutrition Information

Show Details

Calories 502kcal (25%) Carbohydrates 37g (12%) Protein 11g (22%) Fat 37g (57%) Saturated Fat 8g (40%) Cholesterol 13mg (4%) Sodium 241mg (10%) Potassium 905mg (26%) Fiber 8g (32%) Sugar 14g (28%) Vitamin A 16630IU (333%) Vitamin C 46.9mg (52%) Calcium 169mg (17%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 502 kcal

% Daily Value*

Calories	502kcal	25%
Carbohydrates	37g	12%
Protein	11g	22%
Fat	37g	57%
Saturated Fat	8g	40%
Cholesterol	13mg	4%
Sodium	241mg	10%
Potassium	905mg	19%
Fiber	8g	32%
Sugar	14g	28%
Vitamin A	16630IU	333%
Vitamin C	46.9mg	52%
Calcium	169mg	17%
Iron	2.9mg	16%