Blackberry-salad

Goat’s cheese & butternut squash salad with pickled blackberries

This veggie salad is packed with fantastic summer flavours, colours and textures

, 26 June 2018

(8 votes)

Goat’s cheese & butternut squash salad with pickled blackberries

  • 45 Mins

  • Serves: 4

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Nutritional Info
Each 335g serving contains

  • Energy

    1458KJ

    348KCAL

    17%

  • Fat

    23.1g

    high

    33%

  • Saturates

    5.7g

    med

    29%

  • Sugars

    12.7g

    low

    14%

  • Salt

    0.44g

    low

    7%
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
Ingredients
  • 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
Method

  • 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.