Butternut Squash and Goats Cheese Salad - Catered Chalet Recipes
Butternut Squash and Goats Cheese Salad

Butternut Squash and Goats Cheese Salad

Butternut Squash and Goats Cheese Salad Recipe From the Delicious Mountain Chalet Company

Our friends James and Lou gave us this recipe and I think it's a really good wintery salad, with the butternut squash, almonds and goats cheese it has great flavours and great colours. I also love when you get a bit of mint or basil — it's a really nice surprise in your mouth. I would try to use the small mint and basil leaves or sprigs at the top of the stem, rather than chopping larger leaves.


  1. Preheat the oven to 200°C
  2. Put the butternut squash into a roasting tray and drizzle with some olive oil and season with salt and pepper
  3. Roast in the oven until caramelised and golden, about 45 minutes, turning occasionally and carefully, leave to cool
  4. Dry roast the almonds in the oven for 3-4 minutes until golden brown
  5. Mix all the ingredients for the dressing
  6. In a large bowl, mix everything together very gently with your hands (reserve a few herbs and almonds for garnish)
  7. Divide the salad between the serving plates, garnish with the reserved herbs and almonds and serve

Serves 4-6


  • For the salad
  • 2 butternut squash, peeled, de-seeded and chopped into 4cm x 2cm pieces
  • Olive oil
  • Salt and pepper
  • 50g flaked almonds
  • 20 mint leaves, roughly chopped
  • 20 basil leaves, roughly chopped
  • 4 handfuls mixed peppery leaves (such as rocket, mustard leaves, chicory and watercress)
  • 4 spring onions finely chopped
  • 150g crumbly goats cheese, crumbled
  • For the dressing
  • Zest and juice of 1 lemon
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil

This cookbook was written by Delicious Mountain based on actual recipes used in our chalets.

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