A warming Autumnal salad
Prep Time 5 minutes
Course Salad
Servings 4
Calories 389 kcal


  • 1 medium butternut squash peeled, halved lengthways and cut into slices
  • 3 tbsp olive oil
  • 220 g pack British Sugardrop tomatoes pulled from the vine
  • 50 g walnuts roughly chopped
  • 150 g baby spinach leaves
  • 6 tbsp pomegranate juice
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 2 tbsp pomegranate seeds


  • Preheat the oven to gas 8, 220°C, fan 200°C. Put the butternut squash, olive oil and some seasoning in a large roasting tin and toss to combine. Roast for 20 mins.
  • Add the tomatoes and walnuts to the tin and return to the oven for a further 15 mins until the tomatoes have burst in places and the walnuts are toasted.
  • Put the spinach leaves in a large serving bowl and add the hot butternut squash, tomatoes and walnuts; toss to wilt the spinach slightly.
  • For the dressing, mix together the pomegranate juice, olive oil and mustard. Pour half over the salad and toss again.
  • Divide between 4 plates and spoon over the remaining dressing, then scatter with the pomegranate seeds to serve.


Calories: 389kcalCarbohydrates: 32gProtein: 6gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gSodium: 57mgPotassium: 1122mgFiber: 6gSugar: 10gVitamin A: 23909IUVitamin C: 58mgCalcium: 149mgIron: 3mg
Keyword Salad
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