Roast Butternut Squash, Beetroot, Quinoa and Cashel Blue® Salad with Walnuts

Method:

1. Spread tin foil on a large baking tray, and preheat the oven to 200?C.

2. Peel and cube the butternut squash and spread over the tin foil. Sprinkle with fresh thyme, add a little oil and season well. Then wrap up the tin foil around the squash to make a parcel.

3. Peel the beetroot and slice into wedges, placing them directly onto the tray beside the parcel. Pop in the oven and roast until soft, approx. 20-25 minutes.

4. Cook quinoa according to instructions on packet, drain well and then leave to cool.

5. Fineley dice the onion. Fry in 1 desertspoon of olive oil, making sure to coat the onions well in oil. Add the garlic, season and cook until soft (5-6 mins). When soft, add honey, cider vinegar and rosemary, and continue frying until brown (approx. 5mins).

6. Crush the walnuts and roast for 4 minutes, 200?C.

7. Combine all ingredients in a bowl and add the dressing.

8. Top the salad with Cashel Blue® cheese and serve on its own, or with some quality ham or bacon.