Chicory, Butternut Squash and Blue Cheese Salad
By OcadoLife
Published on 24 November 2022
For a medley of flavours, food writer and stylist Saskia Sidey’s cheerful Chicory, Butternut Squash and Blue Cheese Salad hits every tastebud, with sweet, sticky squash, sharp cheese and crisp leaves in a tangy, nutty dressing. Served as part of a spread, this brings colour and texture to the table, but we love it as a showstopping main too, with ribbons of sirloin steak layered on top: sear the steak for 2-3 mins each side, then rest before slicing thinly and adding to the salad.Time and servings
1 hr 15 minsTotal time
8Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 1 butternut squash, unpeeled, cut into 2cm chunks
- 6 tbsp of extra virgin olive oil
- 7 tbsp of sherry vinegar
- 1 small red onion, thinly sliced
- 50 g of blanched hazelnuts
- 2 tsp of dijon mustard
- 1 tsp of maple syrup
- 2 red chicory heads, leaves separated
- 2 chicory heads, leaves separated
- 100 g of rocket
- 80 g of stilton
- 25 g of chives, finely chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the squash in 2 tbsp of the oil, season and roast for 45 mins. Toss with 3 tbsp of the vinegar and roast for 15 mins more.Step 2
Pop the onion in a small bowl, add 2 tbsp vinegar and some salt; scrunch together for 30 secs. Set aside to pickle.Step 3
Toast the hazelnuts until golden (either in a frying pan for 2-3 mins, or in the bottom of the oven for 8-10 mins), then finely chop half and roughly chop the rest.Step 4
To make the dressing, add the finely chopped nuts to a small bowl along with the mustard and maple syrup, and the remaining 4 tbsp oil and 2 tbsp vinegar. Mix well, season and set aside.Step 5
Arrange the chicory and rocket on a platter, then layer up the squash, onion, remaining hazelnuts, chives and stilton, drizzling with the dressing as you go.