Butternut Squash Salad
A gorgeous, colourful salad offering just the right medley of taste and texture with roasted butternut squash, tart pomegranate seeds, and tangy goat cheese, with a creamy maple Dijon dressing.
Ingredients
- - 6 tbsp. Maille Olive Oil
- - 1 tbsp. PLUS 225ml Honey and Modena balsamic vinegar mustard
- - 2 tsp. chopped fresh rosemary leaves
- -1 small shallot, finely chopped
- - 1 tsp. freshly grated ginger
- - ½ tsp. crushed red pepper flakes
- - 1 small butternut squash, peeled, seeded and thinly sliced to about 2cm thick
- - 16 filo pastry sheets, thawed according to pack directions
- - 227g creamy feta cheese, crumbled
- - 56g unsalted butter, melted
- - 2 tbsp. Maille Aged Modena Balsamic Vinegar
- - 1 tsp. firmly packed brown sugar
- Prep Time:
- 15 minutes
- Cooking Time:
- 30 minutes
- Course:
- Lunch
- Serves:
- 4 people
Preparation
- Preheat oven to 180°C. Line baking pan with parchment paper; set aside.
- Combine Maille Olive Oil, 1 tablespoon Maille Mustard , tarragon, shallot, ginger and red pepper flakes in large bowl. Add squash and toss well. Arrange in single layer in prepared pan. Bake until edges of squash caramelise, about 30 minutes, turning once. Turn into large bowl and cover to keep warm.
- Unfold filo and cover with plastic wrap and damp cloth. Working with 1 sheet at a time, spread with 1 tablespoon Maille Mustard . Arrange a few squash slices at short end, then sprinkle with feta cheese and sesame seeds. Fold in the 2 long sides, then roll. Arrange on prepared pan. Repeat with remaining filo. Brush with melted butter. Bake until golden and crispy, about 30 minutes.
- Heat Maille Aged Modena Balsamic Vinegar with brown sugar over medium heat, stirring constantly, until syrupy. Drizzle over warm pastry sticks, rolling in the vinegar mixture, if desired.
To serve
Drizzle with salad dressing.