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.
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.
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
- I love cucumber and probably eat it every day
- I love the watery crunch it gives in a salad
- One of my favourite herbs as its just so versatile
- It compliments the other flavours in this dish beatifullly
- 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:
- A sesame seed paste
- Lemon juice
- for extra acidity and freshness
- you can use either dried, frozen or fresh
- Salt and Pepper
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