Warm squash & rocket salad with garlic vinaigrette

30-60 minutes 4 servings 400 kcal or less budget butternut squash cheap eats cheese salad mains make it tonight peppery leaves pumpkin vegetarian meal warm salad

N/A

Source

Ingredients

1 small butternut squash , peeled

3 tbsp olive oil

2 big handfuls rocket

2 x 125g balls mozzarella , torn

2 garlic cloves , thinly sliced

2 tbsp red wine vinegar

1 tbsp honey

small handful mint leaves, chopped

Method

Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.

While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.

To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.