Servings: 2
Small butternut squash, peeled, small chopped 
Baby spinach
2 cups
Small zucchinis, cut in thin half-moons 
Chestnut mushrooms 
Cherry tomatoes
2 cups, quartered
Pine nuts
2 tbsps
Pumpkin seeds
2 tbsps
Pomegranate seeds
2 tbsps
Dried rosemary
2 tsp
Extra virgin olive oil
4 tbsps
Kosher salt
to taste
Healthy Butternut Squash Salad
45 m
45 m
Ready in:
90 m
  1. Pre-heat oven to 400°F/200°C/Gas Mark 6.
  2. In a large bowl, toss butternut squash cubes with olive oil, rosemary, and salt. Place on a baking sheet in one layer. Roast for 15 minutes.
  3. Peel and dice the mushrooms. In the same bowl toss them with olive oil, rosemary, and salt. Add the mushrooms to the squash and roast for 5 more minutes.
  4. Toast pine nuts with pumpkin seeds in a dry pan until crunchy.
  5. Arrange spinach on 2 plates. Add cherry tomato quarters, zucchini and half-moons. Top with baked squash and mushrooms, sprinkle with pine nuts and pumpkin seeds and drizzle with olive oil. Squeeze the juice of one lime over each plate and serve.