Winter Squash Salad

Bringing the sunshine to your lunch!

Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 1 butternut squash, peeled and diced
 1 red onion, roughly chopped
 1 tbsp olive oil
 2 tsp dried or fresh chopped rosemary
 2 tsp dried oregano
 ½ tsp cumin
 seasoning
 1 block of halloumi, cut into cubes
 1 x 400g tin of chickpeas, drained
 ½ jar of black olives
 ½ jar (10-12) sun-dried tomatoes
 1 tbsp oil from sun-dried tomatoes
 1 tbsp olive oil
 1 tbsp baslsamic vinegar
 1 tbsp lemon juice
 1 garlic clove, crushed
 1 tbsp pomegranate molasses
 100 g spinach
 1 handful of walnut halves
 1 handful of pine nuts
 1 handful of chopped fresh parsley
1

Pre-heat the oven to 180oC

2

Tip the squash and onion onto a non-stick baking tray. Scatter over the rosemary, oregano, cumin and olive oil. Season and stir to coat

3

Spread over the baking sheet and cook for 20 minutes

4

Remove from the oven, stir, add the halloumi and cook for a further 20 minutes

5

Whilst the squash is cooking make the dressing..

6

Add the oil, sun-dried tomato oil, vinegar, lemon juice, pomegranate molasses and garlic to a large bowl. Whisk together

7

Add the chickpeas, sun-dried tomatoes and olives to the bowl. Then when cooked add the squash and cheese

8

Gently stir together to coat everything in the dressing

9

Place the spinach leaves on the base of a large serving platter or bowl. Spoon the salad on top then scatter with parsley and nuts

10

Soak up the glorious colours before tucking in!

Ingredients

 1 butternut squash, peeled and diced
 1 red onion, roughly chopped
 1 tbsp olive oil
 2 tsp dried or fresh chopped rosemary
 2 tsp dried oregano
 ½ tsp cumin
 seasoning
 1 block of halloumi, cut into cubes
 1 x 400g tin of chickpeas, drained
 ½ jar of black olives
 ½ jar (10-12) sun-dried tomatoes
 1 tbsp oil from sun-dried tomatoes
 1 tbsp olive oil
 1 tbsp baslsamic vinegar
 1 tbsp lemon juice
 1 garlic clove, crushed
 1 tbsp pomegranate molasses
 100 g spinach
 1 handful of walnut halves
 1 handful of pine nuts
 1 handful of chopped fresh parsley

Directions

1

Pre-heat the oven to 180oC

2

Tip the squash and onion onto a non-stick baking tray. Scatter over the rosemary, oregano, cumin and olive oil. Season and stir to coat

3

Spread over the baking sheet and cook for 20 minutes

4

Remove from the oven, stir, add the halloumi and cook for a further 20 minutes

5

Whilst the squash is cooking make the dressing..

6

Add the oil, sun-dried tomato oil, vinegar, lemon juice, pomegranate molasses and garlic to a large bowl. Whisk together

7

Add the chickpeas, sun-dried tomatoes and olives to the bowl. Then when cooked add the squash and cheese

8

Gently stir together to coat everything in the dressing

9

Place the spinach leaves on the base of a large serving platter or bowl. Spoon the salad on top then scatter with parsley and nuts

10

Soak up the glorious colours before tucking in!

Winter Squash Salad

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