Trout & Roasted Squash Salad with Quinoa & Pistachios

Serving size

1 person 2 people 4 people

Ingredients

1 tsp ground cumin
1 tbsp red wine vinegar

(red wine vinegar (100%))
10g pistachios (Nuts)
25g honey
75g pomegranate seeds
40g mixed salad leaves
1 shallot
1 orange
1 handful of fresh flat-leaf parsley
2 trout fillets (skin on) (Fish)
80g green beans
80g quinoa

(Quinoa 100%)
1 small butternut squash

Allergens

Contains: Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	751Kcal
	454kJ	3143kJ
Fat	3.7g	26g
of which saturates	0.6g	4.2g
Carbohydrates	11g	78g
of which sugars	4.1g	28g
Protein	6.0g	42g
Salt	0.05g	0.32g
Fibre	1.9g	13g

Ingredients

1 tsp ground cumin (use half)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
1 trout fillet (skin on) (Fish)
40g mixed salad leaves (use half)
1 handful of fresh flat-leaf parsley (use half)
80g quinoa (use half)

(Quinoa 100%)
25g honey (use half)
1 shallot (use half)
75g pomegranate seeds (use half)
1 small butternut squash (use half)
1 orange (use half)
80g green beans (use half)
10g pistachios (use half) (Nuts)

Allergens

Contains: Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	764Kcal
	457kJ	3197kJ
Fat	3.8g	26g
of which saturates	0.6g	4.4g
Carbohydrates	11g	78g
of which sugars	4.0g	28g
Protein	6.2g	43g
Salt	0.05g	0.33g
Fibre	1.8g	13g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Trout & Roasted Squash Salad with Quinoa & Pistachios

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Fish

If you think salads are boring, think again. Here, you'll flake responsibly-sourced trout over a bed of rocket, fluffy quinoa, vibrant orange and cinnamon roasted squash. Drizzle over an irresistible honey orange dressing. Top with pistachios for the perfect crunch. Delish!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a sieve & a large bowl

Roast the squash

Halve the squash lengthways, discard the seeds, and cut into 1cm thick slices
Place onto the lined baking tray and toss with 1 tsp oil, cumin and a pinch of salt and pepper
Roast for 10 mins, until starting to soften

Cook the quinoa & green beans

Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked
Trim the green beans and cut into 3cm pieces
Add the green beans to the quinoa in the final 2-3 mins of cooking, then drain together and allow to cool

Add the trout

Season the trout with salt
After 10 mins, add the trout to the tray and roast together for a further 20 mins, until the squash is soft and golden and the fish is cooked through

Salad time

Finely chop the parsley. Peel and cut the orange into 2cm chunks. Finely slice the shallot
In the large bowl, combine the vinegar, honey, 1 tsp oil, a pinch of salt and pepper. Add the roasted squash, quinoa, green beans, parsley, orange, shallot and pomegranate seeds. Toss to coat in the dressing
Add the salad leaves, and toss again to combine

Finish & plate up

Roughly chop the pistachios
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the salad between bowls. Flake over the trout (discarding the skin) and garnish with the pistachios