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Chicory, Butternut Squash and Blue Cheese Salad

Chicory, Butternut Squash and Blue Cheese Salad

Brought to you by: OcadoLife
    8 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 8

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.
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  • 1 butternut squash, unpeeled, cut into 2cm chunks
  • 6 tbsp extra virgin olive oil
  • 7 tbsp sherry vinegar
  • 1 small red onion, thinly sliced
  • 50g blanched hazelnuts
  • 2 tsp dijon mustard
  • 1 tsp maple syrup
  • 2 red chicory heads, leaves separated
  • 2 chicory heads, leaves separated
  • 100g rocket
  • 25g chives, finely chopped
  • 80g stilton


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.

Tips or serving suggestions

220cals, 2 veg portions, 16g fat (4g saturated), 6g protein, 11g carbs, 6g sugars, 4g fibre, 0.2g salt

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