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Butternut salad with pea and goat’s cheese dip recipe

Butternut salad with pea and goat’s cheese dip recipe

6 ratings

Sweet roasted butternut squash pieces, coupled with protein-rich chickpeas make for a tasty weekday salad. This packs up perfectly for lunch, with a pea and goat's cheese dip and crunchy breadsticks or it can be double or tripled to make an easy weeknight supper. See method

  • Serves 1
  • 5 mins to prepare and 25 mins to cook
  • 567 calories / serving
  • Vegetarian


  • 100g frozen butternut squash pieces
  • 40g red onion, finely sliced
  • ½ lemon, juiced
  • 1 tsp sugar
  • 1 x 210g tin chickpeas, drained
  • 5g mint, torn
  • 2 tsp pumpkin seeds, toasted
  • 75g frozen peas
  • 40g soft goat's cheese
  • 2 tsp extra-virgin olive oil
  • 3 breadsticks, halved
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    9g 45%
  • Sugars

    15g 17%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 57.9g Protein 24.5g Fibre 11.7g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Roast the butternut squash pieces on an oiled baking tray for 25 mins.
  2. Mix the onion with the lemon juice and sugar. Leave to soften for 15 mins. Add the chickpeas, mint, pumpkin seeds and squash. Transfer to a lunchbox.
  3. For the dip, boil the peas for 5 mins, drain and cool. Blitz with the cheese, olive oil, 1 tbsp water and some seasoning; put in a container. Pack with the breadsticks.

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