This salad is perfect for summer evenings (or lunches) and is perfectly balanced on it’s own, or for something a little more sustaining, you can add fish or meat.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt & black pepper
- 2 large handfuls rocket or mixed leaves
- 150g cherry tomatoes, halved
- 80g feta, crumbled
- ½ cup pomegranate seeds
- ½ cup walnuts, roughly chopped
Lemon & Turmeric Dressing
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tsp honey or maple syrup
- 1 tsp ground turmeric
- ½ tsp Dijon mustard
- Salt & pepper to taste
Method
- Preheat oven to 200°C (180°C fan).
- Toss the butternut squash with olive oil, salt and pepper.
- Roast for 25–30 minutes until golden and tender.
- Whisk together all dressing ingredients until smooth.
- Add salad leaves to a large bowl or serving platter.
- Top with roasted squash, cherry tomatoes, feta, pomegranate seeds and walnuts.
- Drizzle over the turmeric dressing just before serving.
- Serve warm or chilled.
Optional Additions
- Avocado slices
- Quinoa for extra protein
- Fresh mint or parsley
- Toasted pumpkin seeds for added crunch
