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Mains

Butternut Squash Salad

Serves: 4 | Prep: 10 minutes | Cook: 25 minutes

INFO

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.

INGREDIENTS

  • 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 Biona Goats Cheese
  • A generous handful of rocket
  • FOR THE DRESSING:
  • 3tbsp Biona Organic Pumpkin Seed Oil
  • 1 tbsp Biona balsamic vinegar

METHOD

  • Preheat the oven to 200C/gas 6.
  • Put the cubes of squash in a roasting tin, drizzle with oil and roast or about 25 minutes, until softened and starting to
  • Toast the seeds in a frying pan over a medium heat.
  • To make the dressing, whisk together the olive oil and balsamic vinegar.
  • 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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