Butternut, Feta and Rocket Salad


For the salad:

  • 1 medium sized butternut squash, seeded and cut into bite size cubes
  • 4 decent handfuls wild rocket, or baby spinach leaves or mixed leaves, washed and patted dry with clean towel.
  • a handful of fresh rosemary
  • 100g goats feta cheese
  • 1 tbs sesame seeds
  • 1 tbs red peppercorns

For the dressing:

  • 2 tbs cold pressed olive oil
  • 1 tbs apple cider vinegar
  • 1 garlic clove finely chopped
  • ½ red onion finely chopped

Whisk altogether.


Massage the butternut squash with olive oil and a good crunch of celtic sea salt and black pepper.

Roast the butternut in the oven at 160c fan assisted/180c until golden brown.  Leave to cool.

Take a salad bowl and place the pre-washed rocket leaves.

Add the remaining salad ingredients and toss lightly, add the dressing just before serving.

For a more substantial lunch add a cup of quinoa or red rice to the salad, and option to add pre-cooked chick peas too.

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