Herby Butternut Squash Salad

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  • 1 pack cubed butternut squash, store-bought
  • 60g wild rocket washed
  • 2 cups couscous
  • 75g Feta, crumbled
  • 2 tablespoon honey
  • 1 tablespoon olive oil
  • 25g butter
  • For the Vinaigrette
  • 1 tablespoon Dijon mustard
  • 80ml olive oil
  • Juice of 1 lemon
  • Small bunch flat-leaf parsley
  • Small bunch mint
  • Small bunch chives, plus extra for garnish
  • Pinches of salt and pepper    

1. Microwave butternut squash cubes for 5 minutes until tender.

2. Pour boiling water over couscous to cover it by about a centimeter and cover in plastic wrap and leave to sit for about 10 minutes.

3. Heat olive oil and butter in a frying pan and sauté butternut until golden brown all over, about 5 minutes.

4. To make the vinaigrette add all ingredients to a mini food processor and blitz together. Alternatively, finely chop the herbs and mix everything in a small bowl.

5. Assemble the salad. Fluff couscous with a fork. Add the roasted squash, wild rocket, vinaigrette, honey, and toss.

6. Tip onto a serving platter, sprinkle over feta and snip over chives.

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