Warm Squash Salad with Winter Leaves & Feta

Just the thing for a healthy but warming lunch at this time of year… this is simple and easy to make. If you have a large squash, you may as well roast it all, and use any leftovers to make a soup for the following day!


  • 1 small winter squash, peeled & chopped into bite sized chunks
  • 100g winter salad leaves – any combination of spinach, baby chard, mustard leaves, wild rocket, land cress
  • 75g feta, crumbled
  • 3 cloves garlic
  • sea salt
  • 1 tsp smoked paprika
  • For the dresssing:
  • half tbsp olive oil
  • half tbsp balsamic vinegar
  • handful toasted nuts – eg toasted flaked almonds (optional)


  1. Pre-heat oven to 200c
  2. Place the squash cubes & garlic in a baking tray, toss with a splash of olive oil, sea salt and smoked paprika and roast for approx 25 mins until they start to caramelise
  3. Once the squash is roasted, remove from the oven and set aside for a couple of minutes to cool slightly
  4. Remove the garlic – squeeze out of the skin, and mash with a fork. Mix with the olive oil and balsamic (shake together in a small jar is the easiest way of doing this)
  5. Toss the squash, feta, leaves and half the toasted nuts together into a serving dish
  6. Drizzle with the dressing and garnish with the remaining nuts
  7. Season with sea salt and black pepper