Warm Salad of Roast Butternut Squash, Chickpeas and Broccoli with Red Rice, Spinach and Feta Cheese

Jump to Recipe

Autumn is definitely knocking on the door and I have a hankering for roasted vegetables; his wonderful warm salad more than meets the brief. With a kaleidoscope of flavours, textures, nutrients and vegetables, this salad is brought together with a fresh minty, zesty, sweet and spicy dressing.

Although the ingredient list is relatively long, a lot are store cupboard ingredients and all are easy to find. It is surprisingly quick to make with most of the overall time being hands off. Indeed, the dish needs to sit for 10 minutes before you serve it, giving plenty of time to have a cheeky glass of wine whilst clearing up and laying the table. Nothing to do after you have eaten – excellent. Furthermore, if you are cooking for a crowd and needing a vegan option, serve the feta on the side. Perfect!

How to make Warm Salad of Roast Butternut Squash, Chickpeas and Broccoli with Red Rice, Spinach and Feta Cheese

Collect all your ingredients together:

Salad –

• red rice
• butternut squash, peeled, seeds removed and chopped into small squares roughly 2cm x 2 cm
• chickpeas, drained, rinsed and dried
• onion, peeled and chopped
• cloves of garlic, skin on and lightly bashed
• olive oil
• 1cumin powder
• smoked paprika
• coriander powder
• fine salt
• freshly ground black pepper
• tender stem broccoli, trimmed and chopped
• baby spinach, roughly chopped
• pumpkin seeds
• crumbled feta cheese

Dressing –

• lemon juice
• olive oil
• runny honey
• chilli flakes
• fresh mint, shredded
• fine salt
• freshly ground black pepper

Now make this wonderful meal:

1. Warm Salad: cook the rice according to packet instructions – normally around 30 – 40 minutes. Drain well when cooked.
2. Prepare the butternut squash, chickpeas, onion and garlic.
3. Mix 3 tablespoons olive oil, cumin, smoked paprika, coriander, salt and pepper in a large bowl.
4. Tip in the squash, chickpeas, onion and garlic and toss thoroughly, ensuring that all the ingredients are covered in the oil and spice mix.
5. Tip onto 1 or 2 large baking trays, making sure the vegetables are not overcrowded. Cook in the centre of a preheated oven for 20 minutes.
6. Meanwhile tip the prepared broccoli into the mixing bowl and toss with the remaining olive oil and spice mix. If necessary, add more oil.
7. After 20 minutes, remove the tray(s) from the oven and mix well. Add the broccoli to the tray and pop back in the oven for a further 10 – 15 minutes. How long everything takes to cook will depend on the size of pieces of vegetables and your oven. The vegetables should be cooked through and a little bit caramelised.
8. As everything cooks, shred the spinach and make the dressing.
9. In a large bowl or cast-iron pan, tip the rice and all the vegetables from the tray. Add in the shredded spinach and the dressing and stir to mix. Put a lid on for 5 – 10 minutes to allow the spinach to wilt and the vegetables to absorb the flavour of the dressing.
10. Meanwhile tip the pumpkin seeds onto a clean tray and pop in the preheated oven for 5 minutes to roast.
11. Serve warm scattered with crumbled feta cheese and roast pumpkin seeds.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Make the Lemon, Chilli, Honey, Mint and Roast Garlic Dressing

1. Squeeze the lemon juice into a jam jar with a screw lid top and add the olive oil, honey, chilli, shredded mint, salt and pepper. Shake well.
2. When the vegetables are cooked, remove the garlic cloves from the tray and carefully remove the garlic skin. Use a fork to mash the soft flesh and then add this to the dressing, mixing thoroughly.

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.