Roasted butternut, mushroom and feta salad

Roasted butternut squash adds a creamy sweetness to this crunchy salad from Charlene and Ryan Gruss
Roasted butternut, mushroom and feta salad
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 butternut squash, halved lengthways and sliced
  • 2 tbsp olive oil
  • 1 tsp dried rosemary, or 1 small fresh sprig
  • 150 g button mushrooms, quartered
  • 150 g feta cheese, crumbled into chunks
  • 120 g mild sweet Peppadew peppers, halved
  • 1 gem lettuce, leaves separated
  • 100 g baby spinach leaves
  • 25 g pine nuts
  • 1 small handfuls parsley, chopped

For the dressing

  • 3 tbsp olive oil
  • 3 tbsp brine from the Peppadew peppers
  • 1 tsp wholegrain mustard
  • 1 tsp honey

Tips and Suggestions

Lightly brush the butternut squash with olive oil before roasting, as this way you will use less oil. For more information on healthier eating see


1. Preheat the oven to 200C/gas 6. Place the cubed squash in a large roasting tin, drizzle over the oil, sprinkle with rosemary and seasoning then toss together until coated. Roast in the oven for 20 minutes or so, until soft. Add the mushrooms to the pan and roast for a further 10 minutes until cooked. Lift the vegetables onto kitchen paper to drain, then leave to cool.

2. In a bowl, toss the vegetables, feta and Peppadew peppers together. Arrange the salad leaves on a plate and spoon the vegetable mixture on top.

3. For the dressing: Mix all ingredients together in a bottle and shake well or whisk together in a small bowl. Pour the dressing over the salad, then sprinkle with pine nuts and chopped parsley.

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