Roasted Butternut Squash, Artichoke & Goats Cheese Salad
User Reviews
5
-
Total Time
30 mins
-
Servings
2 servings
-
Calories
502 kcal
-
Course
Salad
-
Cuisine
Vegetarian
Roasted Butternut Squash, Artichoke & Goats Cheese Salad
Description
The Roasted Butternut Squash, Artichoke & Goats Cheese Salad combines peeled and roasted butternut squash cut into triangles with foil-roasted globe artichoke pieces. The artichokes are cooked with olive oil and lemon juice to enhance their flavor and tenderness. The salad rests on a bed of lettuce and is topped with crumbled goat cheese and toasted slivered almonds for added texture.
A dressing made from olive oil, lemon juice, honey, Dijon mustard, salt, and pepper is prepared by processing or shaking and added just before serving to maintain freshness. The flavors meld to create a salad that balances the sweetness of squash and honey with the tang of lemon and creaminess from goat cheese.
This dish serves well as a light main or side salad. Its combination of roasted vegetables and fresh greens makes it suitable for a seasonal menu or a refreshing lunch option. The recipe suggests substituting with marinated artichoke hearts if trimming a fresh artichoke is unfamiliar, skipping the roasting step for convenience.
Ingredients
- 300 g butternut squash peeled and sliced into triangles or whatever shape you prefer
- 1 Artichoke cut into eighths, globe
- 60 g goat cheese crumbled
- 150 g lettuce
- 1 tablespoon almond toasted, slivered
- salt to taste
- black pepper to taste
- 2 tbs olive oil
- 1 tbs lemon freshly squeezed juice
- VINAIGRETTE:
- 2 tbs olive oil
- 1 tbs lemon freshly squeezed juice
- 3 tsp honey
- 2 tsp Dijon mustard
- salt to taste
- black pepper to taste
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 uncomfortable preparing fresh artichokes, use marinated artichoke hearts to skip roasting.
- Roasting the squash and artichokes separately allows control over each vegetable's tenderness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
