Warm squash & rocket salad with garlic vinaigrette

Name: Warm squash & rocket salad with garlic vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 small butternut squash, peeled; 3 Tbsps olive oil; 2 handfuls rocket; 2 x 125g balls mozzarella, torn; 2 garlic cloves, thinly sliced; 2 Tbsps red wine vinegar; 1 Tbsp honey; 1 small handful mint leaves, chopped

You can never have too many side dish recipes, so give Warm squash & rocket salad with garlic vinaigrette a try. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 235 calories, 5g of protein, and 14g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 35 minutes. If you have wine vinegar, olive oil, rocket, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Salad with Warm Cider Vinaigrette, Roasted Butternut Squash Salad with Warm Cider Vinaigrette, and Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette.

Instructions

Heat oven to 200C/180C fan/gas

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Oven

Slice the squash into 3cm pieces.

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Squash

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.

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Cooking Oil

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Baking Pan

While the squash is roasting, make the vinaigrette.

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Vinaigrette

Squash

Heat the remaining oil in a small pan.

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Cooking Oil

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Frying Pan

Add the garlic, keeping the heat low, and cook until golden.

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Garlic

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.

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Vinaigrette

Vinegar

Honey

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Whisk

To serve, arrange the rocket and mozzarella on 4 plates.

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Mozzarella

Arugula

Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.

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Vinaigrette

Squash

Mint

Equipment

Ingredients

Servings:

1small

butternut squash, peeled 3Tbsps

olive oil 2handfuls

rocket 2

x 125g balls mozzarella, torn 2

garlic cloves, thinly sliced 2Tbsps

red wine vinegar 1Tbsp

honey 1small handful

mint leaves, chopped

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.