Butternut Squash, Beetroot & Cheshire Cheese Winter Salad Bowl

We love a salad in winter, and nothing says winter salad more than Butternut Squash and Beetroot. Add creamy avocado, your favourite nuts, and some chicken to this salad for winter warming, hearty lunch or dinner.

Serves 4

Ingredients

• 2 Whole cooked beetroot
• 400g Cooked and cubed butternut squash (pre-prepared bag)
• 150g Wild rocket
• 200g Truckle of Cheshire Creamy Traditional Cheese
• A Handful of your favourite nuts
• Grilled chicken (optional)

Method

Preheat the oven to 180 degrees C / 350 F

Add the rocket to a large salad bowl.

Cook the butternut squash by adding to a lined baking tray and a drizzle of olive oil and cook for around 30 minutes until crisp and golden.

Peel and chop the beetroot and add to the bowl.

Once the butternut squash is cooked, allow it to cool and add to the bowl.

Roughly cut the cheese and add it to the salad bowl.

Add walnuts or pistachios and grilled chicken if using.

Top with your favourite salad dressing. Enjoy!