Roasted Butternut Squash Salad

This delicious roasted butternut squash salad combines roasted butternut squash with mixed leaves, avocado, nuts, seeds and freekeh. This is a perfect salad to enjoy in Autumn as butternut squash is in season during late summer and Autumn. This meal is a perfect filling lunch and can be refrigerated and used as meal prep.

Roasted butternut squash salad: ingredients:

This salad comprises of 8 main elements.

• Mixed leaf salad 
• Freekeh
• Butternut squash
• Acovado 
• Pomegranate seeds
• Mixed nuts
• Mixed seeds
• Olive oil and mustard dressing

Roasted butternut squash salad: health benefits

In my opinion eating healthily is very simple. Eat lots of different fruits, vegetables, grains, nuts and seeds in whole, unprocessed forms. This will greatly improve your gut health which itself has multiple benefits.

You can see from my blog, however, that I don’t always follow my own advice. This is because I also think it is important not to avoid all the other delicious foods which are out there. Food is not just fuel but also brings joy!

Freekeh, a whole grain made from green durum wheat, is the base of this salad. It is relatively high in protein and fibre meaning it will leave you feeling full.

Butternut squash is also in the salad. I was given this particular squash by my grandpa who grows them in his garden. September-November is butternut squash season in the UK so now is a great time to go out and buy some. Despite being low in calories, butternut squash is high in nutrients such as vitamin A, vitamin C and magnesium.

I added a variety of nuts and seeds into my salad to give it a nutrition boost and add some extra healthy fats, alongside those from the avocado. As well as adding colour, the pomegranate seeds add a delicious fruity twist to this wholesome salad.

In order to increase the plant diversity I used mixed salad leaves containing baby spinach, rocket and watercress. These all boast their own specific benefits. You could also add in some fresh herbs. The plant diversity of my recipes is something that was inspired by reading Dr Megan Rossi’s book ‘Eat More, Live Well’.

Ingredient substitutions and additions

There are a range of ingredients you could add or swap into this recipe to tailor it to your preferences.

Firstly, if you have any trouble finding freekeh there are many other options you could try. Most grains would work well in this salad. I would personally recommend bulgar wheat, quinoa or whole barley. A cheaper, though less nutrient-dense, alternative would be to use couscous.

For a quick way to make your salad you could use a microwavable packet of grains such as this Merchant Gourmet red rice and quinoa or this Sainsbury’s wholegrain rice and quinoa.

In place of butternut squash you could use other similar vegetables. I recommend trying out roasted sweet potato, pumpkin or even roasted carrots. Even better, you could try adding a mixture of roast veg. For extra flavour and texture try adding roasted cauliflower and broccoli.

If you would like a more intense flavour for your salad try using a different dressing. Why not try the harissa dressing I used in my sweet potato and feta couscous salad.

For the mixed leaf salad feel free to use any combination of leaves you like. I used spinach, watercress and rocket. You could also use chard, kale or any type of lettuce.

Similar recipes

If you like this recipe then try out some of my other healthy salad recipes:

• Couscous sweet potato salad
• Greek vegan pasta salad
• Mango tofu noodle salad
• Soba noodle salad with tofu
• Rice noodle spring roll salad

Butternut Squash Freekeh Salad

5 from 1 vote

Butternut squash and Freekeh salad. Served with pomegranate seeds, mixed leaves, avocado, nuts and a maple syrup mustard dressing.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 2

Course: Main Course, Salad

Cuisine: Middle Eastern

Calories: 740

Ingredients Method

Ingredients

  

• 80 mixed leaf salad I used baby spinach, watercress and rocket
• 2 cups/350g cooked freekeh
• 2 cups/280g butternut squash cut into 1 inch cubes
• 1 tbsp olive oil
• 1 acovado cut into large chunks
• 4 tbsp pomegranate seeds
• 30g/1oz mixed nuts e.g. brazil nuts, walnuts, pine nuts
• 2 tbsp mixed seeds e.g. pumpkin seeds, sunflower seeds

Salad dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp maple syrup or honey
• 1/2 tsp mustard
• pinch salt
• pinch pepper
• 1 tsp apple cider vinegar

Method

 

1. Preheat oven to 200°C/180°C fan (400°F/350°F).
2. Place the butternut squash on a baking tray lined with parchment paper. Sprinkle with olive oil and season with salt and pepper. Toss to coat.
3. Roast the butternut squash in the oven for 50-60 minutes until soft and starting to brown. Toss half way through.
4. Meanwhile combine the dressing ingredients in a small bowl.
5. When the butternut squash is ready, leave to cool slightly on the tray.
6. In large bowls, divide the salad into two bowls and cover the leaves with the Freekeh.
7. Arrange the avocado and squash over the top.
8. Sprinkle with the nuts, seeds and pomegranate.
9. Drizzle with the dressing and serve!