Ingredients
– 400 g butternut squash, peeled and cubed
– 2 ripe pears, diced
– 100 g goat’s cheese, crumbled
– 150 g black pudding, sliced
– 4 cups mixed salad greens
– 60 ml olive oil
– 30 ml balsamic vinegar
– Salt, to taste
– Pepper, to taste
Method
1. Preheat the oven to 200°C. Place the butternut squash on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for about 25 minutes or until golden and tender.
2. While the squash cooks, heat a pan over medium heat. Add the black pudding slices and cook until crispy, approximately 3 to 4 minutes each side. Remove and slice into smaller pieces.
3. In a large bowl, combine the roasted butternut squash, diced pears, and mixed salad greens.
4. Crumble goat’s cheese on top and sprinkle with black pudding pieces.
5. Drizzle balsamic vinegar over the salad and gently toss to combine. Serve immediately.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
