I love warm salads – healthy yet they feel substantial and filling. This is a delicious sweet salad – roasting the butternut squash gives it a creamy caramel flavour.  The salad is drizzled with a refreshing tangy dressing that is wonderful over steamed veggies too. This is excellent warm or cold.  Why not make up a double batch and have some cold as a packed lunch. Instead of feta you could use tofu for a vegan option or poached chicken breast for a paleo option


Warm Salad Of Butternut Squash, Red Onion & Dried Cherries, With Sweet & Sour Dressing


Difficulty – Easy

Time – 30-40 minutes cooking time

Serves – 4

What’s good about it?

Butternut squash is packed with vitamins including vitamin A (beta carotene), vitamin C and B vitamins. It is also an excellent source of potassium which helps maintain healthy blood pressure. A wonderful skin and hair food – beta carotene and vitamin C help maintain healthy collagen.



  1. Heat the oven to 200C, gas mark 6.
  2. Place the butternut squash in a large baking dish. Toss with 2tbsp olive oil and season with salt and pepper.
  3. Bake in the oven for 20 minutes until golden and soft
  4. Heat the remaining oil in a frying pan. Add the onion and garlic and saute for 2 minutes. Pour in the vinegar, cherry concentrate, chilli flakes and berries and simmer for 2 minutes until syrupy.
  5. Place the salad leaves on a large platter or bowl. Spoon the butternut squash on top and drizzle over the berry dressing, feta, chopped mint and toasted nuts to serve.


Calories per serving 407kcal, Protein 13g, Carbohydrates 32.9g, sugars 21.6g, Total fat 24.6g, saturates 8g, Fibre 6.3g, salt 1.5g

Did you Know?

Instead of butternut squash try a selection of root vegetables – carrots, parsnip and beetroot would be delicious in this recipe. For other butternut squash recipes try roasted butternut squash and chickpea spread or butternut squash and ginger soup


800g butternut squash, peeled and cut into chunks (2cm)

4tbsp olive oil

1tsp sea salt

Black pepper

2 garlic cloves crushed

3tbsp raspberry vinegar

1tbsp Cherry Active Concentrate

1 red onion diced

pinch of chilli flakes

50g dried cherries

2tbsp chopped fresh mint

200g mixed salad leaves

150g feta cheese, crumbled, shredded cooked chicken or tofu cubes pan fried

60g toasted cashew nuts