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Chorizo & squash salad  recipe

Chorizo & squash salad recipe

6 ratings

Crisp morsels of diced chorizo and burly croutons of fried ciabatta combine to give this fresh and vibrant squash and sweet potato salad a satisfying crunch. The fact the recipe contains just five ingredients is an added benefit. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 371 calories / serving
  • Dairy-free


  • 600g pack butternut squash & sweet potato soup mix
  • 130g pack diced chorizo
  • 2 ciabatta rolls
  • 80g bag watercress, spinach & rocket
  • 1 tsp low fat balsamic dressing
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 42.1g Protein 14g Fibre 5.3g


  1. Heat ½ tbsp vegetable oil in a large, lidded frying pan over a medium- low heat. Add 1⁄2 a 600g pack Butternut Squash & Sweet Potato Soup Mix, cover and cook for 10 mins.
  2. Remove the lid, stir and cook for another 5 mins until the veg is tender and caramelised. Set aside; repeat with the remaining vegetable mix. Meanwhile, heat a separate frying pan over a medium-low heat and fry a 130g pack Diced Chorizo for 3-5 mins until crisp and releasing its oil. Scoop out with a slotted spoon and set aside, leaving the oil in the pan.
  3. Cut 2 Ciabatta Rolls into croutons and fry in the chorizo oil for 3-5 mins over a medium heat until toasted and crisp. Divide an 80g bag Watercress, Spinach & Rocket between 4 plates, then top with the cooked veg mix, the chorizo and the ciabatta croutons. Drizzle each with 1 tsp Low Fat Balsamic Dressing to serve.

See more Hearty Salad recipes

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