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Overhead shot of butternut squash salad with a wooden spoon, bowls and lemon halves

Butternut Squash Salad with Wild Rice

This roasted butternut squash salad is great served warm or cold. It's made with wild rice, goat's cheese and drizzled with a lemon honey dressing. 
Course Main Course, Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 389kcal


  • 1 Butternut Squash peeled and chopped
  • 1 tablespoon Olive Oil
  • 200 g Wild Rice cooked
  • 70 g Rocket
  • 100 g Goat's Cheese crumbled
  • 30 g Dukkah to serve

Lemon Honey Dressing

  • 1 tablespoon Honey
  • 1 Lemon juiced
  • 1 tablespoon Red Wine Vinegar
  • ½ teaspoon Dijon Mustard
  • ½ teaspoon Dried Thyme
  • Salt and Pepper


  • Heat the oven to 200°C/400°F. Place the butternut squash on a baking sheet with the olive oil and salt and pepper. Place in the oven for 20 minutes until softened.
  • Put the rice mixture into a large bowl and add the butternut squash. Whisk together the dressing ingredients and season to taste.
  • Add the rocket to the rice and butternut squash along with the goat's cheese. Drizzle over the dressing and toss well. Serve topped with a sprinkling of dukkah.


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


Calories: 389kcal | Carbohydrates: 66g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 116mg | Potassium: 975mg | Fiber: 7g | Sugar: 10g | Vitamin A: 20605IU | Vitamin C: 56.3mg | Calcium: 171mg | Iron: 3.3mg