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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

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