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Butternut Squash And Cashel Blue Salad With Toasted Hazelnuts

This Hugo Arnold recipe is perfect for a quick, delicious meal.

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Serving: 4
Time: Less than 1hr
Difficulty: Easy

Ingredients

  • 1 small butternut squash, peeled and cut into bite-sized chunks
  • 3 garlic cloves, peeled and smashed
  • 2 red onions, peeled and quartered
  • Olive oil
  • 1 teaspoon fresh thyme leaves, picked
  • 2 tablespoons hazelnuts, roughly chopped
  • ½ teaspoon chilli flakes
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 handfuls mixed salad leaves
  • 150g Cashel Blue cheese

Directions

  1. Preheat the oven to 200°/gas mark 6. Toss the butternut squash, garlic and red onion in olive oil. Season well with salt and pepper and roast for 30-35 minutes or until lightly charred and tender. Remove from the oven and toss with the thyme and set aside.
  2. In a dry frying pan lightly toast the hazelnuts until just coloured. Set aside.
  3. Whisk the mustard and vinegar together with the chilli flakes and four tablespoons of olive oil to make a dressing.
  4. Toss the cooked vegetables with the salad leaves and dressing. Taste to check seasoning. Flake the cheese over the salad, top with the hazelnuts and serve.

Tips

Almonds make a nice alternative to the hazelnuts.