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All salads need to move over to make room for this warm squash salad. With delicious feta and sweet pomegranate seeds, it's a real flavour sensation. Thanks to the combination of flavours you will want to eat every last bite.

Butternut squash can be a pain to peel and dice, I usually opt for a small squash, cut it in half, draw some diagonal lines in both direction (for flavour to seep in) and roast it, It saves lots of prep time.

This delicious recipe is perfect for the colder seasons when squash is readily available.


Serves 2


-1 small butternut squash, cut in half and draw diagonal lines in both directions

-1 Tbs mixed Italian herbs

-2 tablespoons olive oil

-125g baby leaf spinach

-1 heaped tbsp pumpkin seeds

-80g feta cheese

-2 heaped tbsp pomegranate seeds

-Juice of 1/2 lime

-Salt & black pepper


-Preheat the oven 200ºC/ 392ºF/ Gas Mark 6

-Place the butternut squash on a baking tray and brush on 1 tbsp of the olive oil, sprinkle the herbs all over it and season to taste with salt and pepper. Place in the oven for 45-50 minutes or until soft.

-Once the butternut squash is ready, take it out of the oven, leave it to cool for a few minutes, then you can easily peel off the skin and chop into cubes.

- To arrange the salad, use a large serving dish, placing the spinach first and topping it with the rest of the ingredients. Drizzle with lime and season with salt and pepper if needed. Serve immediately and enjoy.

Written by

Iman Hassan (BSc, ANutr)

Registered Private Nutritionist

Certified Personal Trainer

Weight Loss Specialist \

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