Roasted butternut squash, rocket and broccoli salad

Delicious combination of roasted butternut squash, broccoli and rocket salad arranged beautifully on your plate makes healthy and satisfying option for lunch or dinner.


1. Using kitchen knife trim off the top and bottom of the butternut squash, then peel off the skin by using sharp peeler.
2. Cut the squash in half then the larger section in half longwise. Scoop out the seeds using a spoon then cut into 1 – 1 1\2 inch thick slices and again into cubes.
3. Preheat the oven to 200 degrees. Toss butternut squash with olive oil and cayenne pepper and roast for 25 – 30 min.
4. In the medium saucepan boil wild rice for 40-45 min. Once cooked drain and cool it aside.
5. In the medium saucepan cook broccoli until tender (approx. 5 min).
6. On the frying pan over medium heat add pumpkin seeds and stir frequently. Remove from the heat once the seeds brown fairly.
7. Cut cherry tomatoes in half and add into the large bowl. Add rocket salad and rice, squeezed lime and maple syrup.
8. Arrange the salad on the plate with roasted butternut squash and broccoli on the side. Sprinkle over the pumpkin seeds.


Butternut Squash (small 250
Tenderstem 150
Wild 100
Cherry 10
Pumpkin 20
Rocket 50
Olive 1 tbsp
Cayenne 1
Fresh 1
Maple 1 tbsp

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