Roasted Butternut Squash Salad

This roasted butternut squash salad is easy to rustle up and makes a deliciously filling side for dinner or can be enjoyed as a lighter lunch.

Roasted Butternut Squash Salad

They say we eat with the eyes and this roasted butternut squash salad certainly fulfils that for me. But the good news is it’s also yummy for your tummy too.

This roasted butternut squash salad is quick to rustle up once the roasting of the squashes is done. It makes a deliciously filling side for dinner or can be enjoyed as a lighter lunch. Maybe add some extra protein which you can get from beans, pulses, cheese or meat. Also perhaps some wholesome carbs such as grains and rice. I love the pre-cooked packets of wholegrain rice and quinoa as you can simply tear it open and add as much as you like.

Top Tip:

Butternut squash is so versatile with its sweet and almost nutty flavour. Its vibrant colour makes it a beautiful addition to any recipe, particularly salads. I always like to keep some roasted butternut squash in the fridge so it’s ready to add to a meal as and when I need it.

I cut my squashes in half, scoop out the seeds, roast them for 45 minutes and once cooled store them in an airtight container for up to 5 days.

But anyway, back to this delicious roasted butternut squash salad. I love a salad that’s packed with different vegetable combinations and the softness of the roasted butternut squash works beautifully with the crisp lettuce and cucumber here.

This salad is dressed with a simple tahini dressing, lots of chopped parsley a few crunchy pomegranate seeds and a good sprinkle of Za’atar.

What you will need for the roasted butternut squash salad:

  • Butternut squash
    • Gives you a whopping dose of vitaman A alongside lots of other vitamins and minerals
    • Has a wonderful soft sweet nutty flavour perfect in a crunchy salad
  • Lettuce/salad leaves
    • choose any of your favourite varieties
    • I love a bit of watercress or rocket mixed in as well for that extra peppery crunch
  • Cucumber
    • I love cucumber and probably eat it every day
    • I love the watery crunch it gives in a salad
  • Parsley
    • One of my favourite herbs as its just so versatile
    • It compliments the other flavours in this dish beatifullly
  • Za’atar
    • Is a blend of savory dried herbs and spices with sesame seeds, salt and the most important ingredient of all… sumac.
  • Optional Pomegranate seeds
    • They add a lovely crunch and sweetness but aren’t essential as they can be quite expensive

And for the Dressing:

  • Tahini
    • A sesame seed paste
  • Lemon juice
    • for extra acidity and freshness
  • Garlic
    • you can use either dried, frozen or fresh
  • Salt and Pepper

Diabetes Note

A no-carb count salad that is a perfect side dish or with the addition of some complex carbohydrates makes a delicious main. You could add some wholegrain couscous, quinoa or rice

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Attractive and delicious, this salad is easy to rustle up and makes a deliciously filling side for dinner or can be enjoyed as a lighter lunch.

0 from 0 votes
Course: Salads, SidesDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 1 large butternut squash

  • 200 g mixed salad leaves

  • 1/2 cucumber, quartered and chopped

  • 150 g pomegranate seeds – Optional

  • 30 g parsley – roughly chopped

  • 2 tsp za’atar

  • Dressing
  • 2 tbsp Tahini

  • 1/2 lemon, squeezed

  • 1 clove garlic, crushed

Directions

  • Cut your squashes in half, scoop out the seeds, place them in a roasting tin and place in a preheated oven at 200c /180c fan/gas mark 6 for around 45mins.
  • Prepare your salad leaves and chop your cucumber into chunks.
  • Slice your slightly cooled butternut squash into long fingers.
  • On a platter arrange your fresh salad leaves, cucumber and butternut squash. Then sprinkle liberally with za’atar and chopped parsley
  • For the dressing add the tahini, lemon juice and garlic into a little bowl and slowly add cold water, mixing until you get the consistency you desire for your dressing.
  • Finish by drizzling the dressing on top and some fresh pomegranate seeds if you wish.

Tips and Notes

  • You can cook the butternut squash in advance and just keep it stored in the fridge.
  • Diabetes note – A no-carb count salad that is perfect as a side dish or as a filling main with some extra complex carbohydrates added to it, such as wholegrain rice, couscous or quinoa.

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