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butternut squash salad

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.
Course Lunch
Cuisine Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 370kcal


  • 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 tbsp olive oil
  • ¼ tsp cracked black pepper
  • ¼ tsp 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 tbsp pumpkin seeds
  • 80 g feta cheese
  • The seeds of half a pomegranate

For the dressing

  • 3 tbsp extra virgin olive oil
  • 2 ½ tbsp freshly squeezed lemon juice
  • ½ tbsp fresh thyme leaves
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper


  • 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.


  • 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.


Calories: 370kcal