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Salads

Warm Roasted Butternut Squash Salad

Sweet roasted squash, peppery rocket, crunchy seeds and a balsamic dressing — a substantial salad that works as a main.

Karen Browne · 22 May 2026
Warm Roasted Butternut Squash Salad

Ingredients

  • 500g butternut squash, peeled and cubed
  • 1 x 400g tin chickpeas, drained
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 100g rocket
  • 50g feta cheese, crumbled
  • 2 tbsp pumpkin seeds
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp honey
  • Salt and pepper

Method

  1. Preheat oven to 200°C. Toss squash and chickpeas with olive oil, paprika and cumin. Spread on a tray and roast 30 minutes, turning halfway.
  2. Toast pumpkin seeds in a dry pan for 2–3 minutes until golden. Set aside.
  3. Whisk balsamic vinegar, olive oil and honey for the dressing. Season.
  4. Arrange rocket on a large plate. Top with warm squash and chickpeas.
  5. Scatter over feta and pumpkin seeds. Drizzle with dressing and serve immediately.

Tips

Add grains like farro or spelt to make this a heartier meal. Swap feta for goat's cheese for a creamier finish.