August 5, 2021

Butternut Squash, Bacon and Goat's Cheese Salad

Here in our household we are big big fans of butternut squash! Even with it's beautiful autumnal colour, we use it all year round and I absolutely LOVE including it in salads. It is so sweet and satisfying, and works so brilliantly with other ingredients that it's almost rude to miss. It does take a while to roast, which means that this isn't necessarily a quick-fix meal, but the flavour is so worth the wait. You could prepare and cook it whilst finishing your last tasks - you're then still an absolute winner!

Butternut squash salad with a olive green tea towel and fresh thyme
Butternut Squash, Veggie Bacon and Goats Cheese Salad

It's decadent, but so necessary!

I'm warning you now, this particular salad isn't going to be super low in calories. (It's still healthy, but just waving at the naughty side!) However, it's filled with ingredients that are going to bring a whole new combination of nutrients and flavours that you may not usually have. Also, you deserve to live a little and treat yourself to a truly fabulous lunch every so often!

I love using the pomegranate seeds in this dish. Not only are they like beautiful little jewels, but they add a heavenly crunch with a hint of tang, which balances beautifully with the goats cheese. The rich mix of the tang of the pomegranate, the creaminess of the goats cheese, the salty olives, sweet butternut squash, fresh basil and crispness of the bacon is like nothing else...I'm drooling whilst typing!

Decadent Butternut Squash Salad in a white bowl

Butternut Squash, Bacon and Goat's Cheese Salad

A slightly decadent but delicious dish, this Butternut Squash, Bacon and Goat's Cheese Salad is a firm favourite in our household!











  • 1/4 butternut squash (approximately 200g), outer skin removed and cut into small cubes
  • 50g cherry tomatoes
  • Handful of salad leaves
  • Handful of fresh rocket
  • 20g kalamata olives, drained and chopped
  • 1 tbsp pomegranate seeds
  • 3 rashers of veggie-bacon, chopped
  • 30g goats cheese, finely chopped
  • 1 garlic clove, finely chopped
  • Pinch of dried oregano
  • Pinch of dried rosemary
  • Couple of sprigs of fresh thyme
  • A few heads of fresh basil
  • 3 tbsp extra virgin olive oil
  • Additional: rosemary flatbread-style crisps


  1. Preheat the oven to 220°C / Fan 200°C /Gas Mark 7.
  2. Place the butternut squash cubes onto a baking tray with the fresh thyme, 2 tbsp olive oil and a sprinkling of salt and pepper. Roast in the oven for 35-40 minutes until cooked and slightly brown (I like mine almost blackened and crispy!)
  3. In a small baking dish, add the crushed garlic, 1 tbsp olive oil, dried oregano, dried rosemary and cherry tomatoes and mix together until the tomatoes are coated. Place in the oven and cook for 15 minutes until the tomatoes have softened and are beginning to burst.
  4. In a frying pan, lightly fry the rashers of bacon with a tiny touch of oil until hot and crispy.
  5. Mix together the salad leaves, rocket, olives, pomegranate seeds remaining olive oil. Add the cooked butternut squash and crumble over the goats cheese. Gently add the burs cherry tomatoes and serve immediately.
  6. As an additional extra, I love to serve this salad with a couple of rosemary flatbread-style crisps to give an additional crunch, but you can miss this part out if you prefer!
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!