Roast Squash Salad

Roast Squash Salad

SERVES: 2-3 | PREP TIME: 10 min | COOK TIME: 35-40 min

We are embracing the change of seasons and this warm roast salad brings out all the autumnal flavours with a beautiful combination of squash, cumin seeds and coriander. The sweetness of the roast squash and the honey in the dressing is perfectly balanced with the slightly salty feta cheese. Adding the walnuts brings a warm crunch to the dish and we added some pickled beetroot for even more flavour and texture!



1 medium squash (800g when peeled and sliced)
1 medium onion
2 garlic cloves
1 teaspoon each cumin seeds and ground coriander
1 pack feta cheese
Handful of toasted walnuts
Pickled beetroot (optional)
Salad leaves
Salt and pepper
For the dressing:
2 tbs balsamic vinegar
2 tbs olive/rapeseed oil
1 tsp dijon mustard
1 tsp honey/maple syrup
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 for a fan oven
  • Peel the squash, remove the pulp and seeds, and cut into thick wedges
  • Cut the onion into slices and smash the garlic cloves with the back of a knife, removing the skin

2. Mix the squash wedges with the garlic, onion, cumin seeds, coriander, oil, salt and pepper in a large roasting tin and roast in the oven for 25 minutes.

3. Take it out of the oven, give it a good stir and return to the oven for another 10 minutes to ensure it roasts evenly.

4. When the squash is tender, remove from the oven and leave to cool in a big bowl.

5. Put all the ‘for the dressing’ ingredients in a jam jar and give it a good shake to blend. Pour half the dressing over the cooling squash and mix it well.

6. Arrange the squash on a bed of salad leaves, crumble the feta over the top, sprinkle with the walnuts and pickled beetroot. Add some more dressing if desired and serve with some freshly baked, warm sourdough.