Squash Salad with Orange Dressing
by Maria Koinaki | 31 Aug 2017 |
Roasted Squash, prosciutto, toasted pecan, goats cheese and giant whole wheat couscous salad with Olive Branch Orange Balsamic Dressing.
We have used our Orange Balsamic Dressing to add the final flourish in creating summer salad magic! Beautifully sweet roasted squash, salty ham, creamy cheese and a pecan crunch all married together with our award winning dressing.
Prep Time10 minsCook Time30 minsTotal Time40 mins
50 g Fresh rocket
1 Small squash cut into wedges (skin on optional!)
3 tbsp Olive Branch Extra Virgin Olive Oil
6 Slices of prosciutto
20 g Pecans
50 g Creamy goats cheese
100 g Giant whole wheat cous cous
4 tbsp Olive Branch Orange Balsamic Dressing
Sea salt and black pepper
Cooking instructions
1Preheat the oven to 180c.
2Wash the butternut squash (if keeping the skin on, peel if not!), slice down the middle, scoop the seeds and cut into chunky wedges.
3Put the squash into a deep roasting dish, brush with 2 tbsp of extra virgin olive oil and sprinkle with a pinch of sea salt and black pepper, roast in the oven for 25-30 minutes until the squash is soft and starting to brown.
4While the squash is roasted prep the couscous by lightly frying on a low heat in 1 tsp of extra virgin olive oil and gradually adding 100ml of cold water until all the liquid has been absorbed.
5Toast the pecans in a roasting dish in the oven for 3-4 minutes.
6To assemble the salad, layer the rocket and couscous, followed by the wedges of squash. Tear the prosciutto on top and sprinkle over the pecans and the goats cheese. Finally, drizzle the orange balsamic dressing!
Ingredients
50 g Fresh rocket
1 Small squash cut into wedges (skin on optional!)
3 tbsp Olive Branch Extra Virgin Olive Oil
6 Slices of prosciutto
20 g Pecans
50 g Creamy goats cheese
100 g Giant whole wheat cous cous
4 tbsp Olive Branch Orange Balsamic Dressing
Sea salt and black pepper
Directions
Cooking instructions
1Preheat the oven to 180c.
2Wash the butternut squash (if keeping the skin on, peel if not!), slice down the middle, scoop the seeds and cut into chunky wedges.
3Put the squash into a deep roasting dish, brush with 2 tbsp of extra virgin olive oil and sprinkle with a pinch of sea salt and black pepper, roast in the oven for 25-30 minutes until the squash is soft and starting to brown.
4While the squash is roasted prep the couscous by lightly frying on a low heat in 1 tsp of extra virgin olive oil and gradually adding 100ml of cold water until all the liquid has been absorbed.
5Toast the pecans in a roasting dish in the oven for 3-4 minutes.
6To assemble the salad, layer the rocket and couscous, followed by the wedges of squash. Tear the prosciutto on top and sprinkle over the pecans and the goats cheese. Finally, drizzle the orange balsamic dressing!
Squash Salad with Orange Dressing
AuthorMariaCategorySalad & Veg