Image by Larm Rmah

Honey and rosemary roasted butternut squash and fig with goats cheese, walnuts and kale.

Updated: Nov 14, 2020

This is such an easy and delicious warm autumn salad, with perfectly balanced, mouthwatering flavours.

I have used Kale as a salad base for this, but you could opt for a rocket or spinach alternative. The choice is yours, make it your own!

Butternut squash- about half a medium one.
Fresh figs- 3.
Organic Goats cheese- a handful, or your preferred amount.
Kale- a large handful
Organic honey- 1 tablespoon
Rosemary- 1 sprig
Wholegrain mustard- 1 teaspoon
Olive oil and balsamic vinegar- a drizzle of each
A handful of walnuts to finish

Chop the butternut squash into cubes and place in baking dish.

Add the honey, mustard, rosemary (de-sprigged) and a drizzle of olive oil. Sprinkle with a dash of salt and pepper too. Massage completely into the butternut squash, separate the cubes and place in the oven at 180 degrees for 20 minutes.

Whilst it is cooking, take the kale and remove any hard stems. Massage with a dash of olive oil for a few minutes to make it nice and soft to eat.

After 20 minutes, add the figs to the baking dish cut in to quarters. Cover with the oil from the pan and place back in for another 10 minutes.

When done take out of the oven and add to the plate of kale (This recipe makes approximately two main meal sized portions or is also great for a side salad if you have more guests and other accompaniments.)

Sprinkle with the goats cheese and walnuts, then add the balsamic vinegar to the remaining juice from the baking dish before pouring over the salad. Eat straight away.

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