Basic but Impressive · Health Food! · Salad · Sides

Butternut Squash & Feta Salad

Colourful, fruity and delicious. What’s not to love?




2 packets of fresh baby spinach

½ a large butternut squash, diced into cm pieces

Splash of olive oil

1 cup chopped pecans

Seeds from 3 pomegranates

½ pack of feta, crumbled



100ml olive oil

50ml red wine vinegar

2 minced shallots

2 ½ tsp honey

1 tbbsp Dijon mustard

Small handful of fresh thyme leaves

Salt and black pepper to season



  1. Place the diced butternut squash onto a baking tray. Scatter with salt and pepper, drizzle over olive oil and toss so that it’s well covered and then spread out into a single layer. Move to a pre-heated oven (180 degrees) for 25 minutes, tossing once half way through, and cooking until soft and slightly charred
  2. While the butternut squash cools, mix together all the ingredients for the dressing, and season to taste
  3. In a large salad bowl toss together the cooled squash with spinach and half of the pecans and pomegranate seeds. Dress the mixture to taste and ensure all leaves are well covered
  4. Continue to sprinkle all the remaining ingredients over the salad to ensure you can see the burst of colour with the fruit and nuts
  5. Serve with rose wine, preferably in the garden, perhaps with some barbecued meats on the side





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