Butternut Squash Salad


Preparation time: 15 minutes

Cooking time: 20 minutes

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Serves: 7 people

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  1. Preheat the oven to 200°C/gas mark 6. Peel the squash, remove the seeds and cut into 1cm dice. Toss in a bowl with the oil and honey and season with salt and pepper. Tumble onto a baking tray in a single layer and roast for 20 minutes, tossing halfway through. Cut the pomegranate across the middle. Hold each pomegranate half over a bowl and use a wooden spoon to bash the top, allowing the seeds to drop out into the bowl. Allow the squash to cool, then transfer to a serving bowl. Crumble over the feta cheese and mix gently with the rocket and pomegranate seeds before serving.
  • Mary in London, 27 Jun 19

    5 stars rating
    Have made this many times, as it is so tasty and easy and that’s saying something as i’m not a great cook! It’s my go to salad to serve at bbqs it occasions when asked to bring a dish. Lots of compliments always. Good if you like a nice, colourful, sweet salad.

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