Recipes
Recipes

Goat's cheese & butternut squash salad with pickled blackberries

This veggie salad is packed with fantastic summer flavours, colours and textures

This veggie salad is packed with fantastic summer flavours, colours and textures

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(10 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.69 per serving

Nutritional Information

Each 335g serving contains

Energy
1457kj
348kcal
17%
Fat
23.1g
High
33%
Saturates
5.7g
Med
29%
Sugars
12.7g
High
14%
Salt
0.44g
Med
7%
of your reference intake.
Typical energy values per 100g:
435kj/104kcal

Ingredients

150g fresh ripe blackberries

1 small shallot, finely chopped

2tbsp white wine vinegar

1tsp caster sugar

1tsp fresh thyme leaves

1 butternut squash (about 800g prepared), cut into chunks

2½tbsp rapeseed oil

150g Grower's Selection British Unwashed Sliced Curly Kale, washed

50g pecans

100g Asda Goat's Cheese

Method

1
Preheat the oven to 200C/ 180C Fan/Gas 6.
2
Put the blackberries in a small bowl and lightly crush with the back of a fork. Add the shallot, white wine vinegar, caster sugar and thyme leaves. Stir together and set aside to pickle for at least 30 mins.
3
Meanwhile, put the butternut squash on a baking tray, drizzle over 2tbsp of the rapeseed oil and toss to coat. Roast for 25 mins, turning halfway through. Scatter the kale over the top and cook for another 7 mins.
4
While the butternut squash is roasting, scatter the pecans on another baking tray and cook in the oven for 5 mins. Allow to cool then break into pieces.
5
To make the dressing, remove the blackberries from the vinegar mixture and set aside. Whisk the liquid together with the remaining rapeseed oil.
6
To serve, layer the squash and kale on a serving dish and crumble over the goat’s cheese. Top with the pickled blackberries and pecans, drizzle with the dressing and season with pepper.