Roasted Butternut Squash Salad
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Roasted Butternut Squash Salad
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This Butternut Squash Salad is healthy, hearty and delicious! Simply packed with vibrant colors and contrasting textures with roasted butternut squash, feta cheese, pomegranate seeds, spinach, nuts and seeds. It is perfect for weekday meals yet special enough for company – I guarantee you will want to make it again and again!
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Ingredients
FOR THE DRESSING
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp honey or maple syrup
- 1 large garlic clove , minced
- 1/4 tsp dried chille flakes
FOR THE SQUASH
- 700 g (4 1/2 cups) butternut squash - cubed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
FOR THE SALAD
- 2 lices wholemeal sourdough , or similar
- 200 g (14oz) feta cheese or vegan alternative
- 2 roasted red peppers , from a jar
- 60 g (scant 1/2 cup) pecans, roughly chopped
- 3 tbsp pumpkin seeds or mixed seeds
- 200 g (7oz) pomegranate seeds
- 200 g (7oz) spinach
- 1 red onion , very finely sliced
Instructions
- MAKE THE SALAD DRESSING
- Combine all the dressing ingredients in a small bowl. Replace the honey with maple syrup you want to make a vegan version of this salad.
- PREPARE THE SALAD
- Peel the butternut squash, cut it in half and removed the seeds. Cut into small cubes and add to the basket of an air fryer. Season with salt and ground cumin and drizzle with a little olive oil. Stir to combine and air fry at 200°C /400°F for 15-20 minutes, shaking once or twice, until the squash is tender and browning at the edges.
- Transfer to a large bowl and leave to cool slightly while you prep the croutons. Slice wholemeal bread into cubes and add to the air fryer basket, no need to clean first. Toast at 200°C /400°F for about 5 minutes, shaking once or twice. You want the croutons to be crunchy and toasty. Add to the bowl with the squash.
- Prep the remaining ingredients. Finely slice the red onion, using a mandoline if possible. Cut the feta cheese into small cubes. Slice the roasted peppers, roughly chop the spinach and extract the seeds from the pomegranate.
- TOSS IT ALL TOGETHER
- Add the feta cheese, croutons, roasted peppers, pecans, pumpkin seeds, onion, spinach and pomegranate to the salad bowl and toass together. Drizzle the dressing over the salad and toss again. Adjust the seasoning, adding salt if needed and serve,
Equipments used:
Notes
- HOW TO CHOP BUTTERNUT SQUASH Cut the top and bottom of the squash and use a sharp knife to slice in half. Use a large peeler to take the skin off, peeling away from you in a downward movement. Remove the seeds and slice.
- CAN I ROAST THE SQUASH IN THE OVEN? Absolutely! Preheat to 180°C (360°F) and spread the squash onto a roasting tray. Drizzle with the oil, add the seasonings and stir. Roast for 25-30 minutes, or until the squash is cooked through and tender when pierced with a knife.
- WHAT ABOUT THE CROUTONS? You can toast the bread in a little olive oil in a large pan, tossing it over high heat until crunchy.
Nutrition Information
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Calories
399kcal
(20%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.003g
Cholesterol
30mg
(10%)
Sodium
843mg
(35%)
Potassium
831mg
(24%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
15768IU
(315%)
Vitamin C
44mg
(49%)
Calcium
284mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 30mg | 10% |
| Sodium | 843mg | 35% |
| Potassium | 831mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 15768IU | 315% |
| Vitamin C | 44mg | 49% |
| Calcium | 284mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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