A Good Kind of Purgatory...

I'm not a big salad person.  It's all a bit too 'good' for my liking.  This, however, is the exception. 

Roasted butternut squash, seasonal leaves, cherry plum tomatoes, creamy roquefort coated in a maple and dijon dressing and topped with parma ham reasons with me that sometimes good is not that bad!

Serves 2 healthy portions (pardon the pun)

Quantities to suit your taste of:

Butternut Squash (cut into bite sized pieces)
Olive Oil
Sprig of fresh Thyme and Rosemary

Salad:
Cherry Tomatoes
Seasonal Leaves
Roquefort or Gorgonzola Piccante Cheese
Toasted Pinenuts
Parma Ham

Maple and Dijon Dressing:
1/4 cup Maple Syrup
1 Red Onion thinly sliced
3 tbsps Wholegrain Dijon Mustard
2 tbsp Red Wine Vinegar
1 tbsp Light Olive Oil 
Salt and Pepper to taste

Drizzle the squash with olive oil, sea salt, rosemary and thyme.  Roast the butternut squash in the oven at 200 degrees for around 20 minute until cooked through (but not falling apart).  Remove from the oven and leave to cool.

To make the dressing, combine all the ingredients including the onions in a jar and shake well.  Refrigerate until needed.

Place the salad ingredients, excluding the parma ham, cheese and pinenuts, along with the squash into a bowl and coat with the dressing - you may not need all of it.  Plate up the salad into the centre of the plate, break up the cheese and place on top of the salad.  Top with the parma ham and grab a fork before someone else does.