Ingredients
– 1 medium-sized butternut squash, diced
– 2 ripe pears, sliced
– 150 g goat cheese, crumbled
– 100 g black pudding, sliced
– 50 g mixed salad greens
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp honey
– Salt, to taste
– Pepper, to taste
Method
1. Preheat the oven to 200 degrees Celsius. Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking tray. Roast in the oven for about 25 minutes, or until tender and slightly caramelized.
2. While the squash cooks, heat a pan over medium heat. Cook the sliced black pudding for about 4-5 minutes on each side, until crispy. Remove from heat.
3. In a small bowl, mix the balsamic vinegar, honey, and a pinch of salt and pepper to make a dressing.
4. Assemble the salad by placing the mixed greens on a large serving platter. Add the roasted squash, sliced pears, fried black pudding, and crumbled goat cheese.
5. Drizzle the dressing over the salad before serving. Enjoy!
You may also be interested in the following websites:
http://GardenBix.com
https://freescience.info
https://www.cheeseofchoice.org
https://beekeepingworld.online