This salad is a timeless classic, make your pesto with any old herbs that need using up, and nuts you have spare, add in the slow roasted garlic from roasting the squash, small handful of toasted nuts to finish and dollops of creamy cool Mozzarella or burrata and viola, Simple pleasures.
I used an acorn squash here, but any squash will do. Vegan Mozzarella style cheese is readily available, but you could omit altogether. It’s also delicious stirred through pasta...
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