Butternut Squash and Goat cheese Salad

Butternut Squash and Goat cheese Salad

A really good wintery salad, with the butternut squash, almonds and goat cheese it has great flavours and great colours. When you get a bit of mint or basil, it's a really nice burst of flavour in your mouth. Pro tip: try to use the small mint and basil leaves or sprigs at the top of the stem, rather than chopping larger leaves.

Butternut Squash and Goat cheese Salad

Ingredients Serves 4-6

  • For the salad
  • 2 butternut squash, peeled, de-seeded and chopped into 4cm x 2cm pieces
  • Olive oil
  • Salt and pepper
  • 50g flaked almonds
  • 20 mint leaves, roughly chopped
  • 20 basil leaves, roughly chopped
  • 4 handfuls mixed peppery leaves (such as rocket, mustard leaves, chicory and watercress)
  • 4 spring onions finely chopped
  • 150g crumbly goat cheese, crumbled
  • For the dressing
  • Zest and juice of 1 lemon
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil


  1. Preheat the oven to 200°C
  2. Put the butternut squash into a roasting tray and drizzle with some olive oil and season with salt and pepper
  3. Roast in the oven until caramelised and golden, about 45 minutes, turning occasionally and carefully, leave to cool
  4. Dry roast the almonds in the oven for 3-4 minutes until golden brown
  5. Mix all the ingredients for the dressing
  6. In a large bowl, mix everything together very gently with your hands (reserve a few herbs and almonds for garnish)
  7. Divide the salad between the serving plates, garnish with the reserved herbs and almonds and serve

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