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Giys Roasted Squash Salad With Spinach And Blue Cheese
GIY’s Roasted Squash Salad with Spinach and Blue Cheese
This recipe has been given to us by Michael Kelly of GIY. Michael says... 'Here's a timely recipe that makes a centrepiece of the squashes that you've so lovingly grown over the season. I think this is tasty enough to serve by itself, perhaps with some warm crusty bread, cous cous or brown rice.'Print this Recipe Send to a friend Share
1/4 cup blue cheese, crumbled
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoon extra-virgin olive oil
small red onion, thinly sliced
Large handful baby spinach (chop if using large leaves)
1 small squash, peeled and cubed
Sprinkle the squash with some olive oil and then roast in a hot oven until tender and slightly browned - about 20 minutes.
Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside.
Heat the oil in a large frying pan over medium-high heat.
Add the onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes. Transfer the contents of the pan to the bowl with the dressing, add the squash, salt and pepper and toss to combine.