This week we’re eating… roasted butternut squash salad

Roasted butternut squash salad

I adore butternut squash. It’s such a versatile vegetable. My favourite way to serve it is roasted in some olive oil, garlic and sage. I could just scoff the lot the minute it comes out of the oven. It’s delicious in risotto, and I’ve already shared my recipe on my blog as I adore it so much, but this recipe for roasted butternut squash salad is one of my all-time favourite dishes. I love it!

We mostly eat as a family, and in fairness my children eat pretty much anything. Baby Boy I loves eating chunks of roasted squash – but I think this dish would be a step too far for them. So this is the meal I often turn to if I find myself eating alone for whatever reason. Yes, it’s super healthy, bursting full of vitamin C, protein, iron and so on. But it’s also incredibly tasty too. I honestly can’t get enough of it. Here you go….

Roasted butterjut squash salad

Ingredients – to serve two

1 medium butternut squash, peeled, deseeded and cut into bite-sized chunks

3 tablespoons of olive oil

2 cloves of garlic, crushed

1 teaspoon of dried sage, or a handful of fresh sage leaves, chopped

1 bag of baby spinach leaves

1 block of feta cheese, either cut into chunks or crumbled

A handful of pinenuts

A handful of black olives, sliced

Extra virgin olive oil and balsamic vinegar to drizzle


Roasted butternut squash salad


  1. Pre-heat the oven to 180 degrees, gas mark 4.
  2. Put the butternut squash chunks into a large roasting dish, drizzle with the olive oil, crushed garlic and sage, and roast for about 45 minutes, turning once mid-way through.
  3. When the squash is pretty much done, steam the spinach leaves for a couple of minutes or so. You want them to be warm, not wilted, so be careful not to over do it. You could also put them in the microwave for half a minute or so.
  4. Put the leaves into bowls, chuck on the roasted squash, add a handful of pinenuts (you could toast them if you wish, by dry frying them for a minute or so), the cheese, the sliced olives, the olive oil and balsamic vinegar, and salt and pepper to taste.

Some variations

– Replace the feta with soft goat’s cheese or Stilton.

– Instead of the cheese, add a dollop of hummus.

– Use rocket leaves instead of baby spinach leaves (although don’t warm it).

– Add a handful of chestnut mushrooms, halved and fried in a little olive oil.

– Instead of the pinenuts, add a handful of dried cranberries.


Enjoy! Let me know if you give it a go either below, on my Cardiff Mummy Says Facebook page or by tweeting me on @cardiffmummy

You can see all of my tried and tested recipes here on my blog, or check out my Pinterest page, where I’ve pinned them all in one handy place.





5 Comments to This week we’re eating… roasted butternut squash salad

    • Cardiff Mummy Says

      It is indeed yummy! I love it. Let me know how you get on if you do make it. Hope you like it as much as I do! x

  1. esther james

    I absolutely love the look of this – Roasted squash is lovely and would love to have it in a salad

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