Butternut squash salad

Butternut squash salad

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(28 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4

Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal266
  • fat7g
  • saturates1g
  • carbs43g
  • sugars18g
  • fibre7g
  • protein12g
  • salt0.05g


  • 1 butternut squash, peeled, deseeded and diced
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g wild and brown rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 50g Puy lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 head broccoli, cut into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 50g dried cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 25g pumpkin seeds
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.

  2. Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.

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Comments, questions and tips

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lilac-fairy's picture
8th Apr, 2020
Can't understand all the negative comments - this has become one of my all time favourites! It's so versatile; you can add anything. I've added roasted sweet potato, roasted tomato, roasted courgette (not all at the same time) and find topping with goats cheese really enhances this dish.
bumblebee_uk's picture
9th Jan, 2019
ADD CHIMICHURRI! I omitted the rice and the pumpkin seeds (simply because I didn’t have them) and added in diced carrots for the last 6 mins of cooking. Made myself some chimichurri and added it along with the roasted squash. Seriously tasty. May add some seeds/walnuts/pecans next time to up the protein content but I will definitely be making this (with my modifications) again.
15th Aug, 2017
Following others' advice I seasoned the squash with chilli flakes, lime juice and smoked paprika, I also toasted the pumpkin seeds to add a bit more flavour, even with these modifications it is still a little bland. I'm not going to give up on this recipe as it is super healthy and a great way to get lots of your 5-a -day in one serving, but I think it needs a little more experimenting and flavour enhancing!
10th Jan, 2017
This was a really delicious, really fresh tasting salad. It was also incredibly filling which is just what I was looking for in a salad.
11th May, 2015
Delicious once I added garlic, ground cumin and ground cinnamon to the butternut squash and then when I served it up, I added a dollop of yogurt on top. Yum.
1st Feb, 2015
Disgusting! I like all these ingredients separately but this was truly horrible! I have 3 portions left of this bland mixture, don't know want to waste it but bleugh!
18th Apr, 2016
Add it to a vegetable soup
13th Apr, 2014
No flavour - won't be making again.
7th Jan, 2014
Season the squash with cumin, cinnamon and nutmeg Add one deseeded diced birds eye chilli and 2 cloves of garlic to the squash 15 mins from the end. Most importantly, add 2 tablespoons of pesto. Then its actually pretty good. For full main course perfection though, add some moist shredded chicken and croutons made from good bread still warm and some pine nuts and parmesan on top.
5th Aug, 2013
This really was delicious - I took the tip from the others and used garlic and chilli when roasting the butternut squash and oh my - yummy! This is perfect for a healthy lunch or as a salad to go with a steak or chicken for an evening meal! Really really good :0)


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15th Aug, 2017
Toast the pumpkin seeds before adding them, it adds more flavour and a little crunch
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