Goat’s cheese & butternut squash salad with pickled blackberries
- 150g fresh ripe blackberries
- 1 small shallot, finely chopped
- 2tbsp white wine vinegar
- 1tsp caster sugar
- 1tsp fresh thyme leaves
- 1 butternut squash (about 800g prepared), cut into chunks
- 2½tbsp rapeseed oil
- 150g Grower's Selection British Unwashed Sliced Curly Kale, washed
- 50g pecans
- 100g Asda Goat's Cheese
Preheat the oven to 200C/ 180C Fan/Gas 6.
Put the blackberries in a small bowl and lightly crush with the back of a fork. Add the shallot, white wine vinegar, caster sugar and thyme leaves. Stir together and set aside to pickle for at least 30 mins.
Meanwhile, put the butternut squash on a baking tray, drizzle over 2tbsp of the rapeseed oil and toss to coat. Roast for 25 mins, turning halfway through. Scatter the kale over the top and cook for another 7 mins.
While the butternut squash is roasting, scatter the pecans on another baking tray and cook in the oven for 5 mins. Allow to cool then break into pieces.
To make the dressing, remove the blackberries from the vinegar mixture and set aside. Whisk the liquid together with the remaining rapeseed oil.
To serve, layer the squash and kale on a serving dish and crumble over the goat’s cheese. Top with the pickled blackberries and pecans, drizzle with the dressing and season with pepper.