Roast Butternut Squash, Quinoa & Feta Salad

My recipe serves

2 generous portions for 7pp/approx.440kcal

per portion,


4 small portions for 4pp/approx.220kcal

per portion.

All I ask if you are making more than one portion, is that you apportion the quinoa and the feta evenly into separate, weighed individual portions before assembling the salad, as these are the ingredients containing the propoints. It's so important to measure these ingredients accurately and not have a "that'll do" approach, as an added propoint here and there will affect your weightloss or maintenance efforts.


You Will Need : (2 large or 4 small portions)

1 medium pumpkin

100g Quinoa/Bulgar Wheat

1 teaspoon low salt stock powder

1 medium butternut squash

8 cloves garlic, skin left on

100g low fat feta cheese

Fresh thyme

Fresh basil

Salad leaves

(I used a mix containing beetroot)

Juice of 1 lime

1 mild red onion

1 pomegranate


Black pepper


Weigh out the quinoa or grain of your choice. I loved this mix because the grains are tiny, delicate and mixed colours. Most of these grains work out to 1pp per 10g dry weight, but check on the packaging of the grain you choose. Cous-cous would also work well in this recipe.

Cook in boiling water with 1 teaspoon stock powder for added flavour. This particular variety takes 12 minutes to cook. Leave to drain.

Peel then cut the butternut squash into small cubes. Mix with the unpeeled garlic cloves and some fresh thyme. Spray with some Frylight Sunflower oil before popping on a baking tray in a preheated oven for 50 mins-1 hour at 200 degrees centigrade. 

While the butternut squash is roasting, prepare the pumpkin 'bowls'.

Cut the pumpkin in half. Scoop out and discard the seeds. With a metal spoon, scoop out most of the flesh of the pumpkin, leaving about 1cm in the shell to form a bowl.

Pop the flesh in a bowl, cover and store in the fridge. (I have a lovely SMASH & GRAB recipe using this, coming up later in the week).

Fill each pumpkin 'bowl' with salad leaves, then squeeze fresh lime juice over them.In separate mixing bowls, combine each portion of quinoa with the warm, roasted butternut squash. Open the roasted garlic cloves to reveal garlic 'toffee' - chewy, delicious roasted garlic. Just pull apart or chop the garlic and dot it into the mixture. Apportion the feta cheese and crumble roughly into the mixture. Season with black pepper.Heap the warm salad generously into the salad leaf-lined pumpkin 'bowls'. Sprinkle with chopped, fresh herbs, pomegranate seeds and paprika. Finally, scatter a few more salad leaves around the edge of the bowl to make an attractive and appetising presentation.