roasted squash, apple and candied walnut salad

One hardly thinks of a salad as being comforting, giving off cozy vibes, but Roasted Squash, Apple and Candied Walnut Salad ticks all the right boxes. It’s hearty enough for a main meal salad with the addition of roasted chickpeas and creamy goat cheese but also pairs well with roasted chicken or pork. As it roasts, the squash caramelizes a little and the chickpeas, start to develop a more interesting texture. The creamy, salinity of the goat cheese is a perfect contrast to the sweet, rubbly candied walnuts and the crisp, tartness of the apple. I used a gala apple but use whatever variety you fancy. Once assembled, which takes mere moments, the salad is drizzled with a simple, yet utterly delicious honey mustard dressing – fairly standard I know, but, this anointment is the perfect match for this autumnal salad.

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Prep Time20

Cook Time30

Total Time50

Servings:

Calories: 419kcal

US Customary - Metric

1 lb butternut squash, peeled, halved lengthways, seeded and sliced (450g)
15 oz can chickpeas, peeled, halved lengthways, seeded and sliced (425g)
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 about 4 cups
2 handfuls arugula (rocket) or watercress leaves
1 medium red apple, broken into pieces with peel, thinly sliced
4 oz creamy goat cheese, broken into pieces (113g)

HONEY MUSTARD DRESSING

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon honey
1 tablespoon hot honey mustard or Dijon
Squeeze of lemon juice
Pinch of sea salt and freshly ground pepper

To make the dressing:

Put all ingredients into a jar with a screw-top lid. Shake vigorously 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 or twice halfway through cooking. Let cool on baking sheet.
Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is dissolved. When the sugar is dissolved, 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 greased plate. Spread into an even layer. Let stand until cool. Coarsely chop when cold and set aside.
Arrange the salad leaves in a large, shallow bowl. Arrange the squash and chickpeas mixture, the apple, walnuts and goat cheese over the greens. Give the dressing another shake and drizzle over the salad. Serves 3 as a main or 5 to 6 as a side salad.

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