Roasted butternut squash and goat’s cheese salad with soy balsamic dressing

Now the summer months are almost upon us this salad is the perfect accompainment to a BBQ or serve with crusty bread and salad leaves for a mid week supper.

Roasted butternut squash and goat’s cheese salad with soy balsamic dressing

1 large butternut squash, peeled, de-seeded
and chopped into 2.5 cm (1-inch) cubes_
A few sprigs of rosemary
Freshly ground black pepper
1 – 2 tablespoons olive oil
100g rocket
100g Goat’s cheese, roughly sliced
1 tablespoon chopped walnuts

Dressing:
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon clear honey
1 tablespoon soy sauce
1 garlic clove
Heat the oven to 200 C/ 400 F/ gas mark 6.
Put the butternut squash in a roasting tin together with the garlic, rosemary and
black pepper. Drizzle over the oil, toss well and roast in the oven for about 25
minutes until tender.
Whisk together the dressing ingredients. Put the rocket in a large serving bowl
and arrange the squash and Goat’s cheese on top. Pour the dressing over and
scatter over the walnuts.