Festive squash salad

Posted by Ben Simpkins on December 4, 2017

It’s the most wonderful time of the year, but it’s also one of the most calorific times of the year too! So to ensure that you stay on track with your nutrient intake while feeling all Christmassy we put together this little salad that is packed full of flavour that you can prep for a few lunches throughout the week. This is enough for 2 portions, so split the pecans and cranberries.


1 Butternut Squash, cut into cubes
100g Pecans
30g Dried cranberries
Baby spinach
Maple syrup
pinch of pink Himalayan salt
pinch of Cinnamon
Orange juice
Olive oil
Lemon pepper from Spice Mountain (course black pepper will do instead)

What you need to do

1) Preheat the oven to 180 degrees. Chop the butternut squash into chunks and place on a baking tray, drizzle in olive oil and place the black pepper on top. Mix together so evenly coated. Place in the oven for 30 minutes

2) In a bowl mix together the pecans and maple syrup, you can add in the salt and cinnamon here or just sprinkle it on top once you place it on a baking tray, this should go into the oven for 10 minutes or until slightly golden.

3) In a bowl/Tupperware box place a handful of spinach, hand full of rocket and add in the squash, pecans, cranberries and also the dressing of olive oil mixed with a little orange juice.

You can just enjoy the salad as it is or top the salad with multiple options like some feta cheese or some extra meat for some extra protein like chicken or turkey.

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