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.
Serving size
Ingredients
Ingredients
- 200g feta (Milk)
- 40g rocket
- 40g pistachios (Nuts)
- 1 handful of fresh coriander
- 1 pomegranate
- 25g honey
- 2 tbsp red wine vinegar
- 2 blood orange
- 1 tbsp ground cumin
-
1 tbsp dukkah spice blend(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 2 onion
- 160g green beans
-
160g quinoa(Quinoa 100%)
- 1 large butternut squash
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 640Kcal |
| 443kJ | 2678kJ | |
| Fat | 5.3g | 32g |
| of which saturates | 1.9g | 11g |
| Carbohydrates | 13g | 77g |
| of which sugars | 4.8g | 29g |
| Protein | 3.7g | 23g |
| Salt | 0.26g | 1.6g |
| Fibre | 2.5g | 15g |
1/3 daily fibre
5 of 5 a day
Butternut Squash Salad with Pistachios, Pomegranate & Feta
If you think salads are boring, think again. Here is a warm quinoa salad tossed in a zingy herby dressing and jewelled with pomegranate and creamy feta. Paired with vibrant roast butternut squash, coated in dukkah, cumin, and pistachios for crunch. Your tastebuds are in for a treat
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a peeler, a sieve & a large bowl
Get roasting
- Halve the squash lengthways, discard the seeds, and cut into 1/2cm thick slices (peel optional)
- Place onto the lined baking tray and toss with 2 tbsp oil and a pinch of salt and pepper
- Roast for 12 mins, until beginning to soften
Cook the quinoa & green beans
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Meanwhile, trim the green beans and cut into 3cm pieces
- Add the green beans to the saucepan for the final 2-3 mins, then drain together
Add the onions
- Halve the onions, then cut three halves into 2cm thick wedges. After 12 mins, add the onion wedges to the butternut tray, toss with the dukkah, cumin and 1 tsp oil. Return to the oven and roast for 10-15 mins until the veg is soft and golden
- With a small knife, peel and remove all the piths from the oranges and carefully cut out the segments. Squeeze the remaining juice from the membrane into the large bowl
Finish the prep
- Finely slice the remaining onion and add to the orange juice bowl. Add the vinegar and honey, then set aside
- Halve the pomegranate and remove the seeds. Finely chop coriander (reserve some whole leaves for garnish).
- Roughly chop the pistachios
Assemble the salad & plate up
- Stir the roasted veg, orange segments, quinoa, green beans, chopped coriander and half the pomegranate seeds into the dressing bowl. Season with a pinch of salt and mix well, then gently stir through the rocket
- Serve the salad into bowls. Sprinkle with the pistachios, reserved coriander and remaining pomegranate seeds. Crumble over the feta
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.