I love warm salads – healthy yet they feel substantial and filling. This is a delicious tangy salad – roasting the butternut squash creates a wonderful sweet caramelised flavour.  The salad is drizzled with a refreshing tangy dressing that is equally delicious poured over steamed veggies too. Topped with protein this is a fabulous simple meal.


Warm Salad Of Butternut Squash, Red Onion & Dried Cherries, With Sweet & Sour Dressing


Difficulty – Easy

Time – 30-40 minutes cooking time

Serves – 4

What’s good about it?

Butternut squash is packed with vitamins including vitamin A (beta carotene), vitamin C and B vitamins. It is also an excellent source of potassium which helps maintain healthy blood pressure. A wonderful skin and hair food – beta carotene and vitamin C help maintain healthy collagen.


  1. Heat the oven to 200C, gas mark 6.
  2. Place the butternut squash in a large baking dish. Toss with 2tbsp olive oil and season with salt and pepper.
  3. Bake in the oven for 20 minutes until golden and soft
  4. Heat the remaining oil in a frying pan. Add the onion and garlic and saute for 2 minutes. Pour in the vinegar, maple syrup, chilli flakes and berries and simmer for 2 minutes until syrupy.
  5. Place the salad leaves on a large platter or bowl. Spoon the butternut squash on top and drizzle over the berry dressing, feta, chopped mint and toasted nuts to serve.


Nutrition per serving 290kcal, Fat 16g, Carbohydrates 23.6g, Protein 10.2g



Did you Know?

Instead of butternut squash try a selection of root vegetables – carrots, parsnip and beetroot would be delicious in this recipe. For other butternut squash recipes try roasted butternut squash and chickpea spread or butternut squash and ginger soup

Serves 4

600g butternut squash, peeled and cut into chunks (2cm)

2tbsp olive oil

1tsp sea salt

Black pepper

2 garlic cloves crushed

3tbsp raspberry vinegar or sherry vinegar

2tsp maple syrup

1 red onion diced

pinch of chilli flakes

30g dried cherries or raisins

2tbsp chopped fresh mint

200g mixed salad leaves

150g feta cheese, crumbled, shredded cooked chicken or tofu cubes pan fried

30g toasted cashew nuts