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

CREATED BY Mickey Ffrench Davis

Serves 5 / Prep Time: 40 mins

  • 400g butternut squash
  • 200g beetroot
  • 150g Cashel Blue® cheese (in small slices)
  • 150g quinoa
  • 150g walnuts
  • 30g rocket
  • 1 clove of garlic (crushed with sea salt
  • 3 teaspoons of runny honey
  • 1.5 dessertspoons apple cider vinegar
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • sea salt and pepper
  • Dressing: 1 part cider vinegar to 2 parts olive oil, plus 1 teaspoon honey
 
  1. Spread tin foil on a large baking tray, and preheat the oven to 200?C.
  1. 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.
  1. 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.
  1. Cook quinoa according to instructions on packet, drain well and then leave to cool.
  1. 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).
  1. Crush the walnuts and roast for 4 minutes, 200?C.
  1. Combine all ingredients in a bowl and add the dressing.
  1. Top the salad with Cashel Blue® cheese and serve on its own, or with some quality ham or bacon.

Ingredients:

  • 400g butternut squash
  • 200g beetroot
  • 150g Cashel Blue® cheese (in small slices)
  • 150g quinoa
  • 150g walnuts
  • 30g rocket
  • 1 clove of garlic (crushed with sea salt
  • 3 teaspoons of runny honey
  • 1.5 dessertspoons apple cider vinegar
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • sea salt and pepper
  • Dressing: 1 part cider vinegar to 2 parts olive oil, plus 1 teaspoon honey

Method:

 
  1. Spread tin foil on a large baking tray, and preheat the oven to 200?C.
  1. 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.
  1. 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.
  1. Cook quinoa according to instructions on packet, drain well and then leave to cool.
  1. 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).
  1. Crush the walnuts and roast for 4 minutes, 200?C.
  1. Combine all ingredients in a bowl and add the dressing.
  1. Top the salad with Cashel Blue® cheese and serve on its own, or with some quality ham or bacon.
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Beechmount Farm, Fethard, Co. Tipperary, E91 FK84 Ireland.
Tel: +353 (0)52 6131151 Email: info@cashelblue.com
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