Butternut, blue cheese and walnut salad
Butternut, blue cheese and walnut salad
About this recipe: An autumnal salad to make the most of the squash season. Dorset Blue Vinney adds good, sharp flavour but is lower in fat than most cheeses, making this a healthy dish all round.
Ingredients
Serves: 4
- 400g (14oz) butternut squash
- 1 small frisée lettuce, washed
- 40g (1½ oz) lamb's lettuce, washed
- 85g (3oz) Blue Vinney cheese, rind removed
- 55g (2oz) walnuts, roughly chopped
- Salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons walnut oil
- 1 tablespoon sherry vinegar
Method
Prep:15min ›
Cook:1min ›
Ready in:16min
- Halve the squash lengthways and scoop out the pith and seeds. Peel each half, then cut into 3mm (⅛ in) slices. Transfer the slices to a saucepan and add plenty of boiling water. Bring to the boil for 30 seconds, drain in a colander, then run cold tap water over to cool. Set aside to drain.
- Tear the frisée into a salad bowl. Add the lamb's lettuce and mix briefly.
- Crumble the cheese over the salad, then sprinkle with the walnuts and drained squash. Add salt and pepper to taste.
- Put both oils and the vinegar into a small screw-top jar, cover and shake vigorously to emulsify. Trickle over the salad, toss gently to coat, then serve with granary bread.
Nutrients per serving
Vitamins B6
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