Roasted butternut squash and mozzarella salad

This butternut squash and mozzarella salad is a delicious summer lunch. I love having salads for lunch as I find them satisfying and they keep me going for the whole afternoon - especially if they have some hearty ingredients - like squash, pumpkin or aubergine. This salad was all for me as Yogesh is not the biggest fan of pumpkin or squash related veg. But I happily ate all of it! 

Ingredients 
Serves 4
1 butternut squash peeled and cut into bite size chunks
2 large balls mozzarella drained 

300g mixed salad leaves e.g., rocket, lambs lettuce, iceberg, little gem

25g sundried tomatoes cut into strips 

Handful pine nuts 
Large handful cherry tomatoes cut into quarters 
Handful fresh basil finely chopped
Olive oil as required 

For the dressing 
4 tbsp extra virgin olive oil 
2 tbsp balsamic vinegar 
2-3 tsp runny honey 
1 tsp whole grain mustard 
Pinch salt and pepper

Method 

• First, roast the butternut squash. Preheat the oven to 200°C. Place the butternut squash chunks in a roasting tin and coat with a little olive oil. Season with salt and pepper and roast for 30 minutes until the butternut squash is soft. (just remember to shake pan halfway through cooking to stop them from sticking). 
  
  
• Next, toast the pine nuts. Take a non-stick pan and place on medium heat. Once hot, add the pine nuts. Dry roast them until they turn golden. Be careful as they go from being golden to burnt very quickly. Once toasted, set them aside. 
  
  
• Now make the dressing. Combine all the ingredients for the dressing in a small jug or bowl. Mix well and and then give it a taste. Adjust to your tastes accordingly (I do like my dressing to be on the sharp/tart side. If you prefer it sweeter & milder add some more honey or olive oil). 
  
  
• The next part involves assembling the salad. Give the salad leaves a rinse (use a salad spinner if you have one) and add to a large salad bowl. Follow with the chopped tomatoes, sundried tomatoes and fresh basil. Add the roasted butternut squash and pine nuts. Rip the mozzarella into bite size pieces and add to the bowl. 
  
  
• Give the salad a toss and then pour over the dressing. Mix gently and then serve the salad! I like to have this salad with some crusty bread and butter. 

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