Winter squash salad with walnuts recipe

Winter Squash Salad with Walnuts recipe

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Ingredients

	salt and freshly ground black pepper
500 g	pumpkin or squash, peeled, seeded and cut into 2cm cubes
100 g	walnuts, chopped
150 g	lamb’s lettuce, cleaned
1 bulb(s)	garlic, cloves separated, skin on
12	sage leaves
	Somerset Goat’s cheese, crumbled
	vegetable oil

Instructions

Divide the squash and garlic in an oiled baking tray. Sprinkle with the sage leaves and season with salt and pepper. Drizzle generously with oil and toss until well coated.

Bake in the preheated oven at 200°C for 50-60 minutes until the squash cubes are browned at the edges. Toast the nuts in a dry pan until slightly golden, take care not to burn them.

Arrange the lettuce on plates and season with salt and pepper. Scatter over the squash, nuts and sage. Drizzle with some drops of balsamic vinegar and sprinkle with the cheese.

Serve immediately.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a