Roast Squash and Tomato Salad

A lovely warm salad that can be enjoyed right away or served cold later.


Serves 4


Oven 200c


  • 300g squash, peeled and diced


  • 2tbsp oil


  • 4 tomatoes, chopped


  • 8 gherkins, sliced


  • 30g pumpkin seeds, toasted


  • 2tbsp pine nuts, toasted


  • Dressing – 2tbsp oil


  • 1tbsp maple


  • 1tbsp dijon mustard


  • Seasoning


  1. Toss the squash in oil and season. Spread onto a lined baking sheet and roast for around 30minutes. Remove to cool.
  2. Meanwhile, toast the seeds and pine nuts in a dry pan, moving them constantly to stop them from burning.
  3. Combine them with the squash along with the tomato and gherkin.
  4. Mix the dressing and toss with the salad. Serve immediately.

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