Butternut Squash Salad
- Preheat oven to 200°C.
- Layer the butternut squash cubes on a baking tray, drizzle with olive oil and bake in the oven until golden brown (about 30 minutes). Remove and leave to cool for 30 minutes.
- Prepare the dressing by mixing olive oil with the Maille Honey and Balsamic mustard.
- In a bowl or large platter add the salad, butternut squash, pomegranate seeds and crumbled goat cheese, drizzle with the Maille dressing.
The Maille Tip
Serve with toasted ciabatta.