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Blood Orange and Roast Butternut Salad

  • 5.0 Star
  • Timer Prep 15 min
    Cook 45 min
  • Chart 365.0 cal/
  • Chef hat Easy


Peeled, deseeded and cut into 4cm cubes the butternut squash. Chop the coriander. Crumble the feta.


  1. 1 Heat the oven to 180°C/160°C fan/gas 4
  2. 2 Put the squash, thyme and garlic in a roasting tin and season
  3. 3 Drizzle with 1 tbsp of the oil, then roast for 35-45 minutes, until tender and golden
  4. 4 Squeeze the garlic from its skin.
  5. 5 Meanwhile, put the couscous in a bowl and add 300ml boiling water.
  6. 6 Set aside for 15 minutes, then fluff with a fork.
  7. 7 Use a sharp knife to peel and slice 4 of the oranges.
  8. 8 Squeeze the juice from the remaining orange, whisk this with the remaining oil, and season.
  9. 9 Stir the pomegranate seeds, rocket and coriander into the couscous (reserving some to scatter over).
  10. 10 Divide among 6 plates and top with the squash, sliced oranges, feta, remaining pomegranate seeds, rocket and coriander
  11. 11 Drizzle with the dressing to serve.

1 Review

  • Clare

    Delicious and easy as long as you can get ahead with roasting the butternut

  • Average per serving
  • Calories 365.0kCal
  • Fat12.2g
  • Saturated5.4g
  • Salt0.9g
  • Carbohydrates47.5
  • Sugar18.8g
  • Protein13.4g
  • Fibre6.1g