Butternut Squash Salad

Serves: 4 Prep: 10_mins Cook: 25_mins


Toss this butternut squash salad together in a bowl with our Organic Pumpkin Seed Oil and enjoy it with crusty bread and if you're lucky, some sunshine.


1 butternut squash, peeled, deseeded and cut into 2.5cm (1in) chunks

1tbsp Biona Organic Extra Virgin Olive Oil

2tbsp sunflower seeds

1tbsp sesame seeds

1tbsp linseeds

1 scant tbsp poppy seeds

1 x 200g packet of goats cheese  

A generous handful of rocket


3tbsp Biona Organic Pumpkin Seed Oil

1 tbsp Biona balsamic vinegar


  1. Preheat the oven to 200C/gas 6.
  2. Put the cubes of squash in a roasting tin, drizzle with oil and roast or about 25 minutes, until softened and starting to
  3. Toast the seeds in a frying pan over a medium heat.
  4. To make the dressing, whisk together the olive oil and balsamic vinegar.
  5. Arrange the roasted squash on a serving plate with the rocket, then sprinkle the seeds and crumble the feta over the top. Pour over the dressing and serve immediately.

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