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.
Trout & Roasted Squash Salad with Quinoa & Pistachios
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!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 751
Protein: 42g
Carbs: 78g
Fat: 26g
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)
Nutritional Information
Calories: 764
Protein: 43g
Carbs: 78g
Fat: 26g
Trout & Roasted Squash Salad with Quinoa & Pistachios
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!
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Cooking Instructions
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
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