Squash and feta salad with a walnut dressing

Vegetarian | Gluten-free

Medium

50 mins

Serves 2

This squash and feta salad is so simple and bursting with flavor and texture. The sweetness from the pomegranate and the saltiness from the feta. Then you get the crunch from the seeds and the walnuts and the softness with the squash. It’s amazing you will love it.

Ingredients

Salad Half a butternut squash 90g Rocket Half Pomegranate 25g Feta Dressing 90g Walnuts 2 tbsp Natural yogurt 2 tbsp Olive oil Half a Lemon

Method

  1. Cut the squash in half and spoon out the seeds. Place the seeds in a small bowl and save for later. Cut the squash (with the skin on), into cubes and place in the oven at 180 degrees for about 35 minutes.
  2. While the squash is cooking you can start frying the seeds in a frying pan with a drizzle of oil. Cook the seeds until golden and put back in the bowl to cool.
  3. Dressing time! Place the Walnuts, yogurt, olive oil, juice of half a lemon, and a splash of water into a blender, or if you haven’t got one of these then in a pestle mortar and crush until all combined. (Tip: Crush the walnuts first and then, one by one add the rest of the ingredients).
  4. Once the butternut squash is cooked, take it out of the oven and leave to cool. Once it’s cooled you can start building the salad by mixing the squash with the rocket, feta, and pomegranate.
  5. Top with walnuts and the butternut squash seeds. And drizzle some of that walnut dressing on top.

Ingredients

Salad Half a butternut squash 90g Rocket Half Pomegranate 25g Feta Dressing 90g Walnuts 2 tbsp Natural yogurt 2 tbsp Olive oil Half a Lemon

Method
    1. Cut the squash in half and spoon out the seeds. Place the seeds in a small bowl and save for later. Cut the squash (with the skin on), into cubes and place in the oven at 180 degrees for about 35 minutes.
    2. While the squash is cooking you can start frying the seeds in a frying pan with a drizzle of oil. Cook the seeds until golden and put back in the bowl to cool.
    3. Dressing time! Place the Walnuts, yogurt, olive oil, juice of half a lemon, and a splash of water into a blender, or if you haven’t got one of these then in a pestle mortar and crush until all combined. (Tip: Crush the walnuts first and then, one by one add the rest of the ingredients).
    4. Once the butternut squash is cooked, take it out of the oven and leave to cool. Once it’s cooled you can start building the salad by mixing the squash with the rocket, feta, and pomegranate.
    5. Top with walnuts and the butternut squash seeds. And drizzle some of that walnut dressing on top.

Enjoyed making this recipe?

Join in! Post a photo of your Squash and feta salad with a walnut dressing and tag us on instagram

Chocolate flapjacks