Roasted Butternut Squash, Pomegranate & Rocket Salad
This warming, autumnal salad is ideal for those with a sweet tooth and adventurous tastebuds. Packed with beta-carotene (converted into vitamin A in the body), antioxidants, and healthy fats, it’s a vibrant standalone meal or a flavourful side to your favourite protein—your body will thank you for every bite.
Serves
2
Cook Time
Dietary
Vegetarian
Gluten-Free
Ingredients
- 300g butternut squash, peeled and cubed
- 1 tbsp olive oil (for roasting)
- 60g rocket (approx. 2 cups)
- 30g pomegranate seeds (approx. 3 tbsp)
- 20g pumpkin seeds, toasted (approx. 2 tbsp)
- 50g goat’s cheese, crumbled (optional)
Dressing:
- 1 tbsp balsamic vinegar (approx. 15ml)
- 1 tbsp extra virgin olive oil (approx. 15ml
- 1 tsp maple syrup (approx. 5g)
Method
- Preheat oven to 200°C (fan 180°C). Toss the butternut squash with olive oil and roast for 25–30 minutes, or until golden and caramelised.
- In a mixing bowl, whisk together the balsamic vinegar, olive oil and maple syrup to make the dressing.
- Toss the rocket with the dressing, then add the warm roasted squash, pomegranate seeds and pumpkin seeds.
- Top with crumbled goat’s cheese if using, and serve immediately.
