It’s the start of a four day weekend and I’m more than ready for it. Until Tuesday I am not going to think about classes and I’m not going to open the cupboard where I’ve stashed my pile of marking. Instead, I’m jumping in the car and heading down to the Borders to spend the weekend with good friends, good wine and a slobbery dog. Great!
Before I leave I want to share this recipe. I tried it out for the first time the other evening and was thrilled with the results. I generally prefer to eat salad as a side rather than as a lone dish but this was so very robust and flavoursome, I didn’t need anything else.
Leave out the anchovy dresssing if it’s not to your taste.
Winter Salad with Roasted Squash and Goats Cheese (adapted from Delicious, Jan 2008)
(Serves 2)
1 small squash (e.g. carnival), peeled and cut into slices
4 medium tomatoes, quartered (at this time of year, these will obviously be bland hothouse tomatoes but when seasoned and roasted they will become tasty)
100g calvo nero or other green, roughly chopped
60g goats cheese, crumbled
Olive oil
2 anchovy fillets
1 lemon
Seasoning
-
Preheat oven to 190oC. Brush the pumpkin with a little olive oil and season well. Roast for 30 mins turning occasionally. Add the tomatoes to the roasting tray, brush with oil, season well and roast for a further 20 minutes.
-
Meanwhile make the dressing. Add 3-4 tblspn olive oil and the anchovy fillets to a frying pan. Heat the oil over a medium-low heat until the fillets melt. Pour into a small dish and whisk well with a fork. Add lemon juice and seasoning to taste.
-
5 minutes before the roasting vegetables are ready bring a large pan of salted water to the boil. Throw in the calvo nero and cook for 3 minutes. Drain thoroughly.
-
Add the calvo nero and roasted vegetables to a big bowl and toss with the dressing.
-
Divide between two plates and sprinkle with the goats cheese.
That looks really tasty! I think I would really enjoy this salad. I am starting to get more in the mood for salads now!
Have a good time by the way, I look forward to seeing some piccies!
Indeed that’s a hearty salad with the squash and goat cheese. I think olives would also be a nice addition, especially for Holler!😉
That looks like a salad I could love (sans anchovies). I keep seeing calvo nero in boutique grocers and wondering what to do it with it – it looks so interestingly exotic as I have never heard of it til I started blogging – will keep this recipe in mind next time I come across it
This is such a great looking salad with lush goats cheese, squash, calvo nero etc a very tasty delight indeed – yum😀
Rosie x
Holler – Will do my best!
Peter – Might try out the olives next time. Nice with the anchovies especially.
Johanna – Any green will do! Hee hee – I’m Joseph in another realm! Um, as I was saying – any green would work. The original recipe used sprouting broccoli. I chose the calvo nero purely because it was available.
Rosie – Thank you! It was very tasty. 🙂
My word- half term already!? Enjoy your break
Even though it’s summer here I’m bookmarking this salad, Wendy – the weather is such a mess in Sao Paulo that I’m sure I’ll be tasting this delicious salad soon!
thats a yummy salad with squash and goat chees yummmmmmmmm
I really like this, Wendy🙂
Squash in a salad…hummm. Sounds very interesting and your photo makes me think I might enjoy that, especially with the goat cheese. I love goat cheese on salads!
Have a great time! Looking forward to photos! How’s the weather???
I want a 4-day weekend too!
Eat, sleep, watch good movies, then eat some more! Lovely salad too.🙂
Ohhhh This salad looks lovely!!!! Enjoy your break!!!
I love a wintery salad and this looks wonderful – this looks healthy and fresh yet filling and satisfying. HOpe you have a good break.
This is the type of dish I love and ECG turns his nose up at. Oh well, I’ll just have to wait for him to go on a business trip and toss this together for myself–I have all the ingredients in my house right now!
Beautiful – colourful, healthy and totally eye appealing – gimme some ‘o dat!!!🙂
My type of cooking! Delish!
Very, very jealous of your 4 day weekend – hope the weather by the border is as wonderful as it has been down south. I absolutely love the sound of this salad – sweety salty cheesy salads are my dream platters of healthiness. Just can’t believe I’ve never done something like this!
My type of salad really!
Sarah – I know. Talk about time flying…
Patricia – Hope you enjoy it!
Sagari – Thank you!
Maryanne – Thank you too!
Deb – I didn’t used to be a goat’s cheese fan at all but now I can’t get enough of it.
Cynthia – Hope you have a break coming up too!
Susan – Ah, you mean the perfect weekend? 😉
Pat – Thank you!
Antonia – Thank you too!
Christina – Yeah, if I served this to D he’d be looking for the accompanying steak.
Giz – Thank you!
David – Thank you too!
Annemarie – The weather has been gorgeous. Very lucky.
Anh – Welcome back!
This salad looks so tempting especially with the feta included. Looks like Winston had a lovely time😀
Anchovies – Genius! I make a similar dish with the addition of red peppers, but anchovies, that’s just inspired.
Valli – I used a creamier goats cheese than feta but am now intending to try it with feta!
Golly – It was Delicious’s idea rather than mine, I must admit. 🙂
This salad will send me to the store for squash and feta in the middle of summer, it looks so delicious.
Thx for the inspiration
Nina
Nina – Enjoy!
I have just found your blog and believe me I will be coming back.
This is such a simple recipe and my kids love roasted veg of any kind but have grown a bit bored with squash but I wonder if this could give them a new taste variation? If not I don’t care because I love those sorts of flavours and I will eat the lot!
Wiglet