Roasted Butternut Squash, Artichoke & Goats Cheese Salad

🧂 Ingredients

• 300 g of butternut squash

  peeled and sliced into triangles or whatever shape you prefer
• 1 globe artichoke

  cut into eighths
• 60 g of goats cheese

  crumbled
• 150 g of lettuce
• 1 tablespoon of slivered almonds

  toasted
• salt and pepper to taste
• 2 tbs of olive oil
• 1 tbs of freshly squeezed lemon juice
• VINAIGRETTE:
• 2 tbs of olive oil
• 1 tbs of freshly squeezed lemon juice
• 3 tsp of honey
• 2 tsp of Dijon mustard
• salt and pepper to taste

Instructions

• 1 Preheat the oven to 180 celsius (350 fahrenheit).
• 2 Add the butternut squash to a bowl with 1 tbs of the olive oil and season to
  taste. Toss to combine and place on a baking tray lined with baking paper and
  roast for 15 minutes until tender. Set aside to cool.
• 3 Place a piece of foil large enough to encase the artichoke and place the
  artichoke on top. Pull up the sides of the foil to make a well and add the lemon
  juice and olive oil and mix gently. Season and then close the foil over and
  roast for 15 minutes, or until tender. set aside to cool.
• 4 To make the dressing, combine all of the ingredients in a mini food processor
  and process to combine. Alternatively combine the ingredients in a glass jar and
  shake until combined.
• 5 To assemble the salad place the lettuce in a bowl and top with the roasted
  butternut squash and artichoke before scatting with the crumbled goats cheese
  and slivered almonds. Add the dressing immediately before serving and toss to
  combine.

Nutrition Info