Roast Butternut Squash Salad

The vibrant autumnal palate is gently creeping into our kitchens once again – ripe black figs, hazelnuts, walnuts, wild mushrooms and copious shapes and varieties of bulbous squash. What joy to sample new seasonal treats but, as sunny days linger, cooking remains elegantly light.

Category:  Starters & Salads  - 


For 4 people


  • 500 g butternut squash
  • 1 red onion
  • oil
  • vinegar
  • 100 g baby (tender) spinach leaves
  • handful of walnuts, toasted
  • dressing & seasoning

Roast Butternut Squash Salad Directions

  2. Preheat the oven to 200C

    1. Removing the outer peel, chunk the squash into even sized pieces, likewise the onion. Arrange in a single layer on a baking sheet, drizzle with olive oil and roast for about 20 minutes or until just cooked (al denté). Remove from the oven, drizzle with a little balsamic and leave to cool.

    2. When the squash and onions are at room temperature, trim to bite sized pieces and toss through the spinach – it is best to roll up your sleeves and use your hands for this job, sprinkle over the walnuts and finally a little sea salt, freshly milled black pepper and a drizzle of vinaigrette dressing.
  4. Serve at room temperature.

  8. Quick and Easy Balsamic Vinaigrette

    Whisk a teaspoon of balsamic vinegar and a pinch of sea salt into a couple of tablespoons of olive oil then immediately sprinkle over salad.