Chicory, Butternut Squash and Blue Cheese Salad
Ingredients
1 butternut squash, unpeeled, cut into 2cm chunks
6 tbsp of extra virgin olive oil
7 tbsp of sherry vinegar
1 small red onion, thinly sliced
50 g of blanched hazelnuts
2 tsp of dijon mustard
1 tsp of maple syrup
2 red chicory heads, leaves separated
2 chicory heads, leaves separated
100 g of rocket
80 g of stilton
25 g of chives, finely chopped
4 servings
Calories~538 kcal
Protein~11 g
Carbs~34 g
Fat~41 g
Fiber~10 g
Sugar~10 g
Total recipe
Calories~2,150 kcal
Protein~45 g
Carbs~135 g
Fat~165 g
Fiber~40 g
Sugar~40 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the squash in 2 tbsp of the oil, season and roast for 45 mins. Toss with 3 tbsp of the vinegar and roast for 15 mins more.
Step 2
Pop the onion in a small bowl, add 2 tbsp vinegar and some salt; scrunch together for 30 secs. Set aside to pickle.
Step 3
Toast the hazelnuts until golden (either in a frying pan for 2-3 mins, or in the bottom of the oven for 8-10 mins), then finely chop half and roughly chop the rest.
Step 4
To make the dressing, add the finely chopped nuts to a small bowl along with the mustard and maple syrup, and the remaining 4 tbsp oil and 2 tbsp vinegar. Mix well, season and set aside.
Step 5
Arrange the chicory and rocket on a platter, then layer up the squash, onion, remaining hazelnuts, chives and stilton, drizzling with the dressing as you go.
