Roast Squash, Red Onion & Avocado Salad

Roast Squash, Red Onion & Avocado Salad

This is a really hearty salad, tasty, filling, totally satisfying and great to feed a crowd for a spring picnic or to batch up and pack for mid-week lunches.


Ingredients to serve 8:


1 butternut squash, deseeded and cut into equal side chunks

3 red onions, peeled, halved then cut into slim wedges

1 cup cooked quinoa or wild rice

2 cloves of garlic, peeled and finely grated

1 red chilli, deseeded and finely diced

1 big handful of coriander leaves, roughly chopped

1 big handful of mint leaves, roughly torn

The juice of 2 limes

Freshly ground black pepper

Sea salt

1 bag of spinach, washed

2 avocados, stones scooped out and diced

Olive oil




1. Pre-heat the oven to 180c / 350f / gas mark 4.

2. Tumble the butternut squash pieces into a roasting dish large enough for the squash to lay in one even layer allowing a little space around each piece (you may need to use 2 trays). Drizzle the squash with 1 - 2 tablespoons of olive oil and place in the oven to roast for about 40 minutes or until tender in the middle and caramelised around the edges.

3. Place the red onion wedges into a separate roasting tray or dish, drizzle with olive oil and pop in the oven to roast for a 20-25 minutes or until they have caramelised around the edges.

4. Once the squash and onions have roasted, transfer them to a large mixing bowl and allow to cool.

5. Meanwhile, in a small mixing bowl, add the grated garlic, chilli, lime juice, 3 tbsp of olive oil and whisk together. Season well with sea salt and freshly ground black pepper to your taste then pour over the cooled squash and onions. 

6. Add the cooked quinoa, spinach and chopped herbs before tumbling everything together gently with you hands.

7. Pile onto a large serving dish or board and top with the diced avocado and serve!