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Roasted Butternut Squash Salad

Roasted Butternut Squash and Fennel Salad with a zingy chilli dressing! Perfect as a lighter stand alone meal or as a part of a buffet style dinner! Vegan + Gluten Free
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad
Cuisine: Dairy Free, Gluten Free
Servings: 4
Author: Nutritionist meets Chef


  • 200 g / 1 cup uncooked quinoa
  • 1 tsp olive oil
  • 1 kg butternut squash
  • 1 fennel bulb (around 300g)
  • Handful of pumpkin seeds (about 1/4 cup)
  • few handfuls of spinach
  • flat leaf parsley (optional)

Chilli Lemon Dressing

  • 1 lemon, zest and juice
  • 1 chilli
  • 2 fennel stalks (reserved from the fennel bulb)
  • 4 tbsp good quality extra virgin olive oil or cold pressed rapeseed oil*
  • pinch of sugar (if needed)
  • salt and pepper


  • Preheat the oven to 200°C fan / 225° C.
  • Cook the quinoa according to the instructions on the packet.
  • Cut the butternut squash in half and slice it into thin slices. Place the butternut squash in a bowl and drizzle over a teaspoon of oil over and season with salt and pepper. Mix with your hands so each piece of butternut squash is lightly covered with oil
  • Place on a lined baking tray and bake for 20-25 minutes, or until soft and slightly golden. 
  • Toast the pumpkin seeds in a hot pan with a little bit of oil until they are slightly golden. Remove from the pan, transfer the seeds over to a clean plate and set aside. 
  • Cut of the stalks (reserve 2 stalks) from the fennel and finely slice it (use a mandolin if you own one). Set aside. 
  • Make the dressing by placing the lemon zest, lemon juice, chopped chilli and grated fennel stalk into a bowl. Gently pour over extra virgin olive oil whilst whisking so the oil emulsifies with the lemon. Add salt and pepper to taste (and perhaps a SMALL pinch of sugar if needed) 
  • Assemble the salad by mixing the spinach, parsley, roasted butternut squash, quinoa sliced fennel and toasted pumpkin seeds and drizzle over the vinaigrette!