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.
Warm Butternut Squash & Orange Quinoa Salad with Feta
Who said salad have to be boring? This is a satifying quinoa salad tossed in a zingy herby dressing and jewelled with pomegranate seeds. Paired with vibrant and seasonal roasted butternut squash and pistachios for crunch. Your tastebuds are in for a treat.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 80g quinoa (Quinoa 100%)
- 20g rocket
- 10g pistachios (Nuts)
- 1 pomegranate
- 1 handful of fresh coriander
- 1 shallot
- 0.5 tsp ground cinnamon (use half)
- 100g feta (Milk)
- 80g green beans
- 25g honey
- 1 tbsp red wine vinegar
- 1 small butternut squash
- 1 orange
Nutritional Information
Calories: 678
Protein: 22g
Carbs: 90g
Fat: 34g
Ingredients
- 80g quinoa (use half) (Quinoa 100%)
- 1 pomegranate (use half)
- 10g pistachios (use half) (Nuts)
- 1 handful of fresh coriander (use half)
- 1 orange (use half)
- 1 tbsp red wine vinegar (use half)
- 100g feta (use half) (Milk)
- 25g honey (use half)
- 20g rocket (use half)
- 80g green beans (use half)
- 1 small butternut squash (use half)
- 1 shallot (use half)
- 0.5 tsp ground cinnamon (use half)
Nutritional Information
Calories: 679
Protein: 22g
Carbs: 90g
Fat: 34g
Warm Butternut Squash & Orange Quinoa Salad with Feta
Who said salad have to be boring? This is a satifying quinoa salad tossed in a zingy herby dressing and jewelled with pomegranate seeds. Paired with vibrant and seasonal roasted butternut squash and pistachios for crunch. Your tastebuds are in for a treat.
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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 peeler, a sieve & a large bowl
Golden squash
- Peel and halve the squash lengthways, discard the seeds, and cut into 1/2cm thick wedges
- Place onto the lined baking tray and toss with the half pack of cinnamon, 2 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Meanwhile, trim the green beans and cut into thirds
- Add the green beans in the final 2-3 mins of the quinoa cooking, then drain together
Prep the orange & make the dressing
- With a small knife, peel and remove all the piths from the orange, then carefully cut out the segments
- Squeeze the remaining orange juice from the membrane into the large bowl
- Finely slice the shallot and add to the bowl with the orange juice. Add the vinegar and honey and mix well. Set aside
Salad time
- Finely chop coriander (save some whole leaves for garnish). Roughly chop the pistachios
- Stir the roasted squash, rocket, dressing, coriander, orange segments and half the pomegranate seeds into the quinoa. Season with a pinch of salt and mix well
Plate up
- Share the butternut squash salad between plates. Sprinkle with the pistachios, remaining coriander and pomegranate seeds. Crumble over the feta
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