This Butternut Squash Salad is healthy, hearty and delicious! Simply packed with vibrant colors and contrasting textures with roasted butternut squash, feta cheese, pomegranate seeds, spinach, nuts and seeds. It is perfect for weekday meals yet special enough for company – I guarantee you will want to make it again and again!
Combine all the dressing ingredients in a small bowl. Replace the honey with maple syrup you want to make a vegan version of this salad.
3 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tbsp honey or maple syrup, 1 large garlic clove, 1/4 tsp dried chille flakes
PREPARE THE SALAD
Peel the butternut squash, cut it in half and removed the seeds. Cut into small cubes and add to the basket of an air fryer. Season with salt and ground cumin and drizzle with a little olive oil. Stir to combine and air fry at 200°C /400°F for 15-20 minutes, shaking once or twice, until the squash is tender and browning at the edges.
Transfer to a large bowl and leave to cool slightly while you prep the croutons. Slice wholemeal bread into cubes and add to the air fryer basket, no need to clean first. Toast at 200°C /400°F for about 5 minutes, shaking once or twice. You want the croutons to be crunchy and toasty. Add to the bowl with the squash.
2 slices wholemeal sourdough
Prep the remaining ingredients. Finely slice the red onion, using a mandoline if possible. Cut the feta cheese into small cubes. Slice the roasted peppers, roughly chop the spinach and extract the seeds from the pomegranate.
200 g (14oz) feta cheese or vegan alternative, 2 roasted red peppers, 60 g (scant 1/2 cup) pecans, roughly chopped, 3 tbsp pumpkin seeds or mixed seeds, 200 g (7oz) pomegranate seeds, 200 g (7oz) spinach, 1 red onion
TOSS IT ALL TOGETHER
Add the feta cheese, croutons, roasted peppers, pecans, pumpkin seeds, onion, spinach and pomegranate to the salad bowl and toass together. Drizzle the dressing over the salad and toss again. Adjust the seasoning, adding salt if needed and serve,
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Notes
HOW TO CHOP BUTTERNUT SQUASH Cut the top and bottom of the squash and use a sharp knife to slice in half. Use a large peeler to take the skin off, peeling away from you in a downward movement. Remove the seeds and slice.
CAN I ROAST THE SQUASH IN THE OVEN? Absolutely! Preheat to 180°C (360°F) and spread the squash onto a roasting tray. Drizzle with the oil, add the seasonings and stir. Roast for 25-30 minutes, or until the squash is cooked through and tender when pierced with a knife.
WHAT ABOUT THE CROUTONS? You can toast the bread in a little olive oil in a large pan, tossing it over high heat until crunchy.