If you love a cosy bowl of food that still feels light and nourishing, this warm butternut squash and sweet potato salad is for you. It’s packed with colour, fibre and healthy fats, with a good hit of protein from the feta and walnuts.
I’ve been making a version of this salad for years, and it’s one of those recipes that feels just as at home on a busy weeknight as it does on a relaxed Sunday lunch. Serve it as a main for two, or as a side dish for three to four people.
Why you’ll love this recipe
• Warm and satisfying – roasted squash and sweet potato make this much more filling than a “normal” salad.
• High in protein and healthy fats – feta and walnuts keep you fuller for longer.
• Simple ingredients – everything is easy to find in UK supermarkets.
• Flexible – works as a main, side dish, or meal-prep bowl.
Ingredients
Serves 2 as a main, 3–4 as a side:
• 1/2 butternut squash (or pumpkin), cut into small cubes
• 1 large sweet potato, peeled and cubed
• 2 handfuls walnuts
• 140 g sun-dried tomatoes in oil, chopped
• 100 g feta cheese, crumbled
• 1 handful baby spinach leaves
• Salt and pepper, to taste
• A drizzle of oil from the sun-dried tomatoes (or 1 tablespoon olive oil)
Method
- Preheat the oven
Preheat your oven to 200–225°C (about 392°F). Line a baking tray with non-stick roasting paper or a silicone mat. - Prep the vegetables
Peel and slice the sweet potato, then cut into small cubes or quartered slices. Slice the butternut squash and cut into cubes. You can leave the skin on the squash if you like – it softens beautifully when roasted. - Roast the squash and sweet potato
Spread the squash and sweet potato in a single layer on the prepared tray. Season lightly with salt and pepper.
Roast in the middle of the oven for around 15 minutes, or until starting to soften and turn lightly golden at the edges. - Toast the walnuts
After 15 minutes, sprinkle the walnuts over the tray. Return to the oven and roast for a further 10–15 minutes, until the vegetables are soft inside and caramelised on the edges and the walnuts are toasted and fragrant. - Prep the remaining ingredients
While the veg is roasting, chop the sun-dried tomatoes into small pieces. Crumble the feta and rinse/dry the baby spinach leaves if needed. - Assemble the salad
Once the veg and walnuts are done, transfer them to a large bowl while still warm. Add the chopped sun-dried tomatoes, baby spinach and crumbled feta.
Season with a little extra salt and pepper if needed. Drizzle over a spoonful of the oil from the sun-dried tomatoes (or olive oil) and gently toss everything together so the warm veg just starts to wilt the spinach. - Serve
Serve immediately as a warm salad bowl, or let it cool slightly and enjoy at room temperature. It’s delicious on its own, or alongside grilled chicken, fish or a piece of crusty bread.
Approximate macros per serving
(For 2 servings from this recipe – these are estimates.)
• Calories: around 550–600 kcal
• Protein: around 15–18 g
• Carbohydrates: around 45–55 g
• Fat: around 30–35 g
Tips, swaps and serving ideas
• Make it vegan: Swap the feta for a dairy-free alternative or add extra toasted nuts and seeds.
• Add grains: Stir through cooked quinoa, couscous or brown rice to turn this into a bigger meal prep bowl.
• Change the greens: Baby kale or rocket (arugula) also work if you don’t have spinach.
LCChaosandhome 