Mediterranean Roasted Butternut Squash Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 people
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Calories
374 kcal
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Cuisine
Mediterranean
Mediterranean Roasted Butternut Squash Salad
Description
The salad begins by roasting cubed butternut squash tossed with olive oil, dried oregano, rosemary, cumin, garlic powder, salt, and pepper until tender and slightly caramelized. This step enhances the natural sweetness and infuses herbaceous notes. The bed of mixed greens dressed simply with lemon juice, olive oil, and balsamic vinegar adds brightness and freshness.
The addition of sun-dried tomatoes, olives, and shaved hard cheese lends layers of savory and salty flavors with chewy and crunchy textures complementing the roasted squash. The combination of herbs and citrus offers a balanced Mediterranean flavor profile suitable for a side or light main dish.
This salad pairs well with grilled meats such as lamb, chicken, or steak and can be varied by adding nuts for crunch or spinach and kale for added nutrients.
Ingredients
- 400 g butternut squash cubed
- 1 tablespoon olive oil for the squash
- 1 tablespoon olive oil for the salad dressing
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- 0.5 teaspoon cumin
- 1 teaspoon garlic powder
- 1 pinch sea salt
- 1 pinch black pepper
- 300 g lettuce mixed leaves
- 1 lemon (juice only)
- 10 olive
- 6 sun-dried tomatoes chopped
- 30 g hard cheese shaved
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Chop 400 g Butternut squash into 2cm cubes.
- Put the cubed squash into a bowl and mix with 1 tablespoon Olive oil, 1 teaspoon Dried oregano, 1 teaspoon Dried rosemary, 0.5 teaspoon Cumin, 1 teaspoon garlic powder and 1 pinch Sea salt and ground black pepper.
- Put on a baking tray and spread out.Roast in the oven for 30 minutes.
- Put 300 g Mixed lettuce leaves into a bowl and dress with the juice of 1 Lemon, 1 tablespoon Olive oil and 1 tablespoon Balsamic vinegar.
- Transfer the salad to a serving bowl and top with the roasted butternut squash, 6 Sun-dried tomatoes, 10 Olives and 30 g Hard cheese.
Notes
- Use mixed greens like baby gem, rocket (arugula), and watercress for the salad base; spinach and kale can be added for extra nutrients.
- For added crunch, sprinkle toasted pine nuts or chopped pecans on top before serving.
- This salad pairs well with roasted leg of lamb, grilled chicken, or steak for a Mediterranean-inspired meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 374kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 10mg | 3% |
| Sodium | 614mg | 26% |
| Potassium | 1347mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 32651IU | 653% |
| Vitamin C | 100mg | 111% |
| Calcium | 384mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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