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Roasted squash and mozzarella salad recipe

Roasted squash and mozzarella salad recipe

25 ratings

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 375 calories / serving


  • 1 large butternut squash, peeled and chopped
  • 4tbsp extra-virgin olive oil
  • 2 cloves of garlic, thinly sliced
  • 1 red chilli, seeded and thinly sliced
  • 2tbsp red wine vinegar
  • 1tbsp honey
  • 4 handfuls of rocket leaves
  • 2tbsp chopped fresh mint
  • 2 balls buffalo mozzarella, drained
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    12g 60%
  • Sugars

    13g 14%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 19g Protein 16g Fibre 3.4g


  1. Preheat oven to Gas Mark 4, 190°C, fan 170°C. Place squash pieces on large baking tray. Toss with 1tbsp of the olive oil and some salt and pepper. Bake for 20 minutes, until golden (remember to shake the pan at about halftime to keep it from sticking).
  2. Heat remaining oil in a pan. Add the garlic and chilli and cook until golden. Remove from the heat and pour in the vinegar and honey. Whisk together and set aside.
  3. Transfer the warm pumpkin to a large serving dish lined with the rocket. Sprinkle over the chopped mint, then rip the mozzarella into large chunks and arrange over. Pour the warm dressing over the salad and serve.

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