Don’t just relegate salad to the warmer months. Many of the wintery veg and fruit make hearty, wholesome salads that are perfect served as a side or a main meal. Squash, Goat Cheese & Sticky Walnut Salad roasts the squash so it caramelizes. Throw the chickpeas in with the squash to also roast and develop some texture. The creamy texture and saltiness of the goat cheese is a perfect contrast to the sweet crunch of the candied walnuts and the crisp, tartness of the apples. This recipe uses gala apples but use whatever ones you fancy.
With their spectrum of vitamins and nutrients, red and orange vegetables can provide people with vigor and vitality. Vegetables in this category are especially high in vitamin A, vitamin C, potassium, and vitamin K. Red and orange vegetables include carrots, sweet potatoes, pumpkins, tomatoes, winter squash, and various types of red peppers. Scientists believe that damaged DNA may be the root cause of many cancers, but certain antioxidants can keep free radicals from harming the DNA in cells. The beta-carotene typically found in orange vegetables is one such antioxidant. Lycopene, found in tomatoes, is another.
Carotenoids are substances that give certain vegetables their red, orange, and yellow colors. Two particular carotenoids, lutein and zeaxanthin, are important for eye health. They reduce the risk of cataracts and age-related macular degeneration. Carrots and red peppers contain these carotenoids. Vitamin A also increases your eyes’ ability to function in low-light conditions. Carrots, winter squash, and sweet potatoes contain beta-carotene, which the body turns into vitamin A.
Enjoy Squash, Goat Cheese & Sticky Walnut Salad on its own or serve it alongside grilled or roasted meats. Feel free to leave the chick peas out. I added those in for the extra fiber and as a good filler. I have so many walnuts in the freezer but if you prefer pecans, then that’s an easy switch-out. Swap the goat cheese for feta or blue cheese. Get creative.
SQUASH, GOAT CHEESE & STICKY WALNUT SALAD
Ingredients
- 1 lb butternut squash peeled, seeded and sliced
- 16 oz can chick peas drained and rinsed
- 2 teaspoons olive oil
- Pinch of sea salt and freshly ground pepper
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1/2 cup walnuts or pecans
- 4 handfuls of baby spinach leaves
- 2 handfuls watercress or arugula rocket leaves
- 1 apple, thinly sliced
- 3 oz creamy goat cheese, broken up b
HONEY MUSTARD DRESSING
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons finely chopped shallot
- 1 tablespoon honey
- 2 teaspoons hot honey mustard or Dijon
- Squeeze of lemon juice
- Pinch of sea salt and freshly ground pepper
Instructions
To make the dressing:
- Put all ingredients into a jar with a screw-top lid. Shake until well combined.
To make the salad:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss together the squash, chick peas, oil, salt and pepper. Roast for 30 minutes or until the squash is tender and a little caramelized; stirring once of twice part way through cooking. Let cool.
- Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is dissolved. When the sugar is dissolved, let simmer, uncovered and without stirring for 3 to 5 minutes until golden brown. Remove from the heat and add the walnuts, stirring to coat. Scrape onto a greased piece of foil or a plate. Spread into an even layer. Let stand until cool. Coarsely chop with cold and set aside.
- Arrange the salad leaves in a bowl. Add the squash mixture, the apple, walnuts and goat cheese. Give the dressing another shake and drizzle over the salad. Serves 3 as a main and 5 to 6 as a side salad. The calorie count for this recipe shows serving 4.
