Butternut Squash Salad
Roasted butternut squash with spinach and feta, this salad is packed with goodness. Perfect for taking to work for a tasty, healthy lunch.
Servings 4
Calories 370kcal
Ingredients
- 290 g butternut squash (to get the slices in the photos use the fat end of the butternut squash) peeled, seeds removed and cut into slices
- 1 tablespoon olive oil
- ¼ teaspoon cracked black pepper
- ¼ teaspoon sea salt
- 100 g spinach
- 5 sun-dried tomatoes thinly sliced
- 1 avocado (180g) peeled and sliced
- ½ medium red onion (60g) thinly sliced
- ½ cup walnut halves (30g)
- 1 tablespoon pumpkin seeds
- 80 g feta cheese
- The seeds of half a pomegranate
For the dressing
- 3 tablespoon extra virgin olive oil
- 2 ½ tablespoon freshly squeezed lemon juice
- ½ tablespoon fresh thyme leaves
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Instructions
- Preheat the oven to 190 degrees C / 374 F. Please note I use a fan assisted electric oven, please adjust according to your oven.
- Place the butternut squash on a baking tray, add the olive oil, sea salt and black pepper. Make sure all the squash is covered in oil then bake for 20 minutes.
- Add the spinach, red onion, sun-dried tomatoes and avocado to a large serving bowl and toss.Once the squash is cooked add it to the salad. Add the pumpkin seeds, crumble in the walnuts and the feta then add the pomegranate seeds.
- To make the dressing, add the extra virgin olive oil to a small bowl, whisk in the lemon juice then add the thyme leaves and salt and pepper.
- Pour the dressing over the salad then toss gently. Serve straight away.
Notes
- Please note that calories are approximate, 370 calories per portion without the dressing, the dressing is approximately 94 calories per serving.
- If you are not keen on raw red onion then you could roast them with the butternut squash, you may need a little more oil if you decide to do this. Cut the onion into wedges then add to the baking tray.
- To make this a vegan salad simply omit the feta.
- This salad can be kept in the fridge for two days, you will need to keep the dressing separate. You should also add the avocado just before serving. The dressing can also be stored in the fridge in an airtight container.
Nutrition
Calories: 370kcal