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Overhead shot of butternut squash salad with avocado on a marble background

Winter Salad with Spicy Butternut Squash

This healthy vegetarian winter salad makes an incredible easy dinner. The butternut squash is tossed with harissa before roasting then topped with goat's cheese and yoghurt.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 327kcal


  • 3 tablespoon Olive Oil
  • 1 Butternut Squash peeled and chopped into medium chunks
  • 3 tablespoon Harissa
  • 100 g Rocket
  • 1 Avocado sliced
  • 65 g Goat's Cheese crumbled
  • 3 tablespoon Greek Yoghurt
  • Nigella Seeds to serve, optional


  • Heat the oven to 200°C/400°F. Spread the squash out on a baking sheet, drizzle with 1 tablespoon of the olive oil and add 2 tablespoon of the harissa. Toss to coat the squash in the harissa. Put the squash in the oven and roast for 30-40 minutes until soft and charred around the edges.
  • Whisk together the remaining harissa and olive oil and season with salt and pepper. Put the rocket in a bowl and toss with the dressing. Spread on a serving plate and spread over the avocado slides and butternut squash. Sprinkle over the goat's cheese then dot over the Greek yoghurt and serve. Sprinkle with nigella seeds if desired.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 327kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 233mg | Potassium: 1038mg | Fiber: 8g | Sugar: 7g | Vitamin A: 20842IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 2mg