4 cups cubed butternut squash (1 large butternut squash)
1/4 cup olive oil
1 tbsp of Veg seasoning
200/300g goat cheese, torn into smaller pieces
240g baby leaves
1/3 cup pumpkin seeds toasted
For Dressing:
¾ cup Olive Oil
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Preheat the oven to 180°C and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and Veg seasoning.
Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
Make the Dressing: In a blender, combine the olive oil, vinegar, mustard, and honey. Set aside.
Remove the butternut squash from the oven, let cool slightly.
Assemble the salad with the mixed salad leaves and the roasted squash. Drizzle with the dressing, toss lightly, then add the goat cheese, and toasted seeds.
