Autumn comfort

Honey roast squash salad

  • 20 mins to prep
  • 30 mins to cook
  • Serves 4
This recipe uses:Runny HoneyWhere to buy


Honey roast squash salad

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  1. 1

    Heat the oven to 220C, 200C fan, gas mark 7.

  2. 2

    Halve the squash length-ways, scoop out the seeds, then slice into 2cm thick slices. Toss with the oil, honey and chilli flakes.

  3. 3

    Arrange on a baking tray and roast for 30 minutes, turning the squash half way.

  4. 4

    Make the dressing, mix honey with the balsamic vinegar, crushed garlic and olive oil.

  5. 5

    Meanwhile cook the rice as instructed on the pack. Drain and toss with the onion, parsley and dried cranberries.

  6. 6

    Arrange the rice mixture on a serving platter then top with the squash, cheese and pomegranate seeds. Drizzle over the dressing.

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