Don’t you love a warm autumnal salad? This sumac roasted squash and goat’s cheese salad is super charged with all the good things 😉 The squash is lightly spiced with sumac, giving it just a hint of lemon and warmth, sweet roasted garlic, crispy sage leaves and red onions, lots of crunch from the hazelnuts and pumpkin seeds. Oh and the creamy warm goat’s cheese!! All kissed with a lemon dressing on a bed of winter leaves…..are you with me?
So you could make this salad as part of a dinner party and it would definitely impress your guests, I mean all those colors?! 😉 It would also work great as an appetizer. We love this so much it’s hard to keep it for just special occasions! Because the spice in this is so subtle the kids will also love this.
Right, the best thing about this salad is it is high in vitamin A, vitamin E, and folate, it is high in fibre, potassium and magnesium and healthy fats. This salad is also gluten free and vegetarian. I used a Coquina squash for this recipe, but regular butternut squash is just as good.
So I am now a publisher on Yummly , you can find me here. You can now save my all recipes there if you like. If you don’t know about Yummly, it is a treasure throve of recipes, you can search different recipes based on nutrition, taste, allergy and cook time! How cool is that? You can find out how it works here.
Before I go, to my American friends, from my family to yours we wish you a very happy Thanksgiving and hope you have a really lovely day with your family and friends x
Serves: 4 Time: prep 20 minutes, cooking 25
380g Squash, (I used Coquina* squash) peeled and sliced into wedges
1 heaped tsp Sumac*
2 tbs olive oil
1 medium red onion, (180g) skin on and cut into wedges
180g Goat’s Cheese
1 bulb of garlic, halved width ways
2 tbs pumpkin seeds
40g dried cranberries
40g hazelnuts, halved
5 or 6 sage leaves
1 head of winter cos lettuce
For the dressing:
5 tbs extra virgin olive oil
Juice of 1 large lemon
Pinch of sea salt
Pinch of freshly ground black pepper
- Pre heat the oven to 180 degrees C
- Place the squash and red onion on a baking tray, add the sumac and olive oil and using your hands massage the vegetable with the oil and sumac. Add the garlic and sage and place in the middle of the oven and cook for 20 minutes.
- While the squash is cooking make your dressing, add the oil, lemon, salt and pepper to a jar with a tight fitting lid, give a good shake and set aside until your ready to use it.
- Place the cranberries in a small bowl and cover with warm, recently boiled water, leave them to soak until the squash is ready.
- After twenty minutes, add the goat’s cheese to the squash, place in on top of the squash so it doesn’t melt into the pan. Add the pumpkin seeds and cook for another 5 minutes.
- On a serving plate arrange the lettuce leaves, top with everything from the baking tray, scatter over the hazelnuts and drained cranberries, serve with the lemon dressing.
Notes: Coquina squash is a sweet variety of butternut squash. You can find sumac in the spice aisle of most large supermarkets.