Roasted Squash Salad with Kale, Blue Cheese & Walnuts
This is a brilliant warm salad for autumn. It's bursting with colour and flavour and is wonderful for the immune system. It's nutrient-dense (antioxidants, vitamins A, C, B6 & K, minerals & fibre). It's a comforting dish which works brilliantly as a vegetarian main course, a warming starter, or even as a side dish to a meaty autumnal main course.
800 g Squash, washed, deseeded & sliced
200 g Red or green kale, stems removed & chopped
200 g Spinach leaves
3 cloves garlic, whole
3 tbsp olive oil
Chilli flakes to taste
Few sprigs fresh thyme
50 g walnuts
100 g blue cheese, crumbled (we used Dorset blue Vinny)
2 tbsp raw apple cider vinegar
2 tbsp olive oil
1 heaped tsp Dijon mustard
Place the chopped squash, garlic & thyme into a bowl. Sprinkle with olive oil, salt, pepper, chilli flakes & mix to combine. Tip onto a baking sheet and roast in the oven at 180 degrees C for 30-40 minutes until the squash is cooked & tinged with brown.
While the squash is roasting remove the squash seeds from the flesh & put in a small bowl with the walnuts. Add olive oil, sea salt & mix. Tip onto a small baking sheet & roast in the oven until crispy & light brown.
Add the dressing ingredients to a small jug & whisk well.
When the squash is cooked remove from the oven & allow to cool for a minute or two before combining with the spinach, kale, cheese, seeds & walnuts in a serving bowl. Mix to combine & drizzle with dressing to taste. Serve immediately.
Our pumpkins & squash did really well this year. Here are a few from our crop being admired by one of our little Pekin Bantam hens