Warm squash & rocket salad with garlic vinaigrette

Vegetarian
Gluten Free
Health score
33%
Warm squash & rocket salad with garlic vinaigrette
35 min.
4
388kcal

Suggestions


If you're in the mood for a delectable dish that perfectly balances warmth and freshness, look no further than this Warm Squash & Rocket Salad with Garlic Vinaigrette. This vibrant salad combines the sweet, earthy flavors of roasted butternut squash with the peppery kick of fresh rocket, creating a delightful contrast that will leave your taste buds dancing.

Whether you're searching for a satisfying side dish, a light lunch, or a main course that’s both nutritious and filling, this recipe ticks all the boxes. With a preparation time of just 35 minutes, you'll have a wholesome meal on the table without spending hours in the kitchen. The creamy mozzarella adds an extra layer of richness, while the homemade garlic vinaigrette delivers a zesty punch that ties all the ingredients together beautifully.

This salad is not only vegetarian and gluten-free, making it suitable for various dietary preferences, but it’s also a feast for the eyes. The vibrant colors of the squash and greens, combined with the aromatic mint leaves, create an inviting presentation that is sure to impress at any gathering. Enjoy this dish warm, and let its comforting flavors elevate your dining experience to new heights!

Ingredients

  • small butternut squash peeled
  • tbsp olive oil 
  • handfuls rocket 
  • 250 mozzarella cheese 
  •  garlic cloves thinly sliced
  • tbsp red wine vinegar 
  • tbsp honey 
  • small handful mint leaves chopped

Equipment

  • frying pan
  • oven
  • whisk
  • baking pan

Directions

  1. Heat oven to 200C/180C fan/gas
  2. Slice the squash into 3cm pieces.
  3. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.
  4. While the squash is roasting, make the vinaigrette.
  5. Heat the remaining oil in a small pan.
  6. Add the garlic, keeping the heat low, and cook until golden.
  7. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.
  8. To serve, arrange the rocket and mozzarella on 4 plates.
  9. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.

Nutrition Facts

Calories388kcal
Protein16.07%
Fat55.41%
Carbs28.52%

Properties

Glycemic Index
35.32
Glycemic Load
2.83
Inflammation Score
-10
Nutrition Score
22.242173853128%

Flavonoids

Eriodictyol
0.31mg
Hesperetin
0.1mg
Apigenin
0.06mg
Luteolin
0.14mg
Isorhamnetin
0.43mg
Kaempferol
3.49mg
Myricetin
0.02mg
Quercetin
0.82mg

Nutrients percent of daily need

Calories:387.51kcal
19.38%
Fat:24.74g
38.06%
Saturated Fat:9.72g
60.75%
Carbohydrates:28.64g
9.55%
Net Carbohydrates:24.61g
8.95%
Sugar:9.3g
10.33%
Cholesterol:49.38mg
16.46%
Sodium:403.66mg
17.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.14g
32.28%
Vitamin A:20633.67IU
412.67%
Vitamin C:41.72mg
50.58%
Calcium:427.64mg
42.76%
Phosphorus:292.16mg
29.22%
Vitamin E:4.38mg
29.17%
Vitamin B12:1.42µg
23.75%
Manganese:0.47mg
23.7%
Potassium:761.85mg
21.77%
Magnesium:82.53mg
20.63%
Vitamin K:20.75µg
19.76%
Vitamin B6:0.34mg
17.02%
Selenium:11.85µg
16.92%
Folate:65.99µg
16.5%
Fiber:4.03g
16.13%
Zinc:2.2mg
14.64%
Vitamin B1:0.21mg
14.3%
Vitamin B2:0.23mg
13.49%
Vitamin B3:2.38mg
11.9%
Iron:1.92mg
10.69%
Vitamin B5:0.9mg
8.98%
Copper:0.16mg
7.99%
Vitamin D:0.25µg
1.67%