Squash and Spinach Salad

I really feel the need for some healthy food, maybe because we have just booked our summer holiday and the horror of being seen in public in a swimsuit is looming, or I don’t feel like I have been eating particularly well since the over indulgence of Easter, so I am searching for healthy inspiration.

I love a salad, but it is definitely a warm weather meal. As the weather doesn’t look like it is changing any time soon, here is a tasty and substantial salad that can be eaten warm or cold.



  • Butternut (or other type if you prefer) squash
  • Bag of baby spinach leaves
  • Bag of rocket leaves
  • Pine nuts
  • Feta Cheese
  • Paprika
  • Olive oil
  • Balsamic vinegar


  1. Set the oven to 180-200 degrees Celsius.
  2. Dice the squash into 1 inch chunks, then put into a large baking tin, coat in a small amount of olive oil, sprinkle paprika over the squash, and mix together, ensuring all the squash is covered. Season and roast in the oven for around 45 minutes to 1 hour.  The squash should be soft in the middle and starting to caramelise on the outside.
  3. Roast a small handful of pine nuts in a dry, hot pan, to release the flavours.
  4. Once the squash is cooked, leave to cool for a few minutes
  5. in a large bowl, add the spinach leaves, the rocket, the squash, some diced feta and the pine nuts.  Add a small splash of balsalmic vinegar – you shouldn’t need to add any more oil. Give it all a gentle mix, then eat!

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