Mozzarella and Roasted Butternut Squash Salad
with Rocket, Pesto Dressing and Croutons
Fall in love with salads again with our Mozzarella and Roasted Butternut Squash Salad. Mozzarella, pesto and ciabatta give this dish Italian inspired flavour whilst still getting your veg in.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Mixed Herbs
125 grams
Baby Plum Tomatoes
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 ball(s)
Mozzarella
(Contains Milk)
32 grams
Pesto
(Contains Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Wild Rocket
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the buttternut on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.
Meanwhile, halve the baby plum tomatoes.
Tear the ciabatta into roughly 2cm chunks.
Drain and tear the mozzarella.
In a large bowl, combine the pesto, red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Pop the ciabatta onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.
Bake on the middle shelf of your oven until golden, 8-10 mins.
When everything's ready, add the tomatoes, roasted squash and croutons to the dressing bowl. Toss to coat.
Just before serving, add the rocket and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Share the salad between your bowls.
Top with the mozzarella and sprinkle over the hard Italian style cheese.
Drizzle over the balsamic glaze to finish.
Enjoy!
