Roasted Butternut Squash, Pomegranate & Rocket Salad
"Butternut squash and goat’s cheese are the perfect pairing. Earthy and moreish, this cosy salad provides an excellent source of beta-carotene from the squash, which supports vision, skin health and immunity, while the olive oil contains healthy fats to aid absorption of this fat-soluble vitamin. An abundance of fibre supports gut health and satiety, while the pomegranate seeds provide antioxidant polyphenols and support a healthy microbiome. Pumpkin seeds provide zinc, which has antiviral effects to support the immune system," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegetarian
Gluten-Free
High-Fibre
Vegan
Ingredients
Ingredients (serves 2):
- 300g butternut squash, peeled and cubed
- 1 tbsp olive oil (for roasting)
- 60g rocket
- 30g pomegranate seeds
- 20g pumpkin seeds, toasted
- 50g goat’s cheese, crumbled (optional)
Dressing:
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
Method
- Preheat oven to 200°C (fan 180°C). Toss the butternut squash with olive oil and roast for 25–30 minutes, or until golden and caramelised.
- In a mixing bowl, whisk together the balsamic vinegar, olive oil and maple syrup to make the dressing.
- Toss the rocket with the dressing, then add the warm roasted squash, pomegranate seeds and pumpkin seeds.
- Top with crumbled goat’s cheese if using, and serve immediately.
