High Protein Squash Salad
I love how roasting squash makes it perfectly sweet and slightly caramelised. Also there's nearly 30g of protein in one portion of this!
Jump to recipeFAQ
What’s the best way to store this dish?
If not eating straight away then I’d recommend keeping the dressing separate until just before serving. Place both the dressing and salad in an airtight container in the refrigerator.
Can this be frozen?
I wouldn’t recommend freezing this!
If you’re looking for another salad, be sure to try out these recipes:
High Protein Squash Salad
Ingredients
for the salad
- 1/2 butternut squash, peeled and cubed (about 450g)
- 1 400g can chickpeas, drained
- Spices: 1 tsp smoked paprika, ground garlic, ground cumin, flaky salt
- 50g chopped spinach (or romaine lettuce etc.)
- 60g dry giant cous cous
- 2 tbsp chopped coriander
- 2 tbsp chopped dill
- 1 tbsp chopped sage
- 60g feta, crumbled
- 4 tbsp pistachio, chopped
- Salt, oil
for the pickled red onion
- 1 red onion, finely sliced
- 100ml wine vinegar/apple cider vinegar
for the dressing
- 100g greek yoghurt
- 2 tbsp tahini
- 3 tbsp apple cider vinegar
- 1 tbsp harissa
- 2-4 tbsp water
- Pinch of salt
Method
- Preheat the oven to 220c/200c fan. Add 1-2 tbsp of oil to two large shallow baking trays.
- On one of the trays, add the butternut squash. And on the other tray, add the chickpeas.
- In a small bowl add all of the spices and salt and stir to combine. Sprinkle the spices over the squash and chickpeas. Mix it all together really well with your hands. Then place both trays in the oven for about 25 minutes, or until the chickpeas are crisp and the squash is soft and slightly caramelised.
- Cook the giant cous cous according to packet instructions.
- For the pickled red onion, add the sliced onion and vinegar to a small bowl and mix well.
- In a small bowl, mix all the ingredients for the dressing. Depending on how thick your yoghurt is, you may need to add 2-4 tbsp of water.
- In large bowl add the spinach, squash, chickpeas, cous cous, feta, herbs, pistachio and pickled red onion. Pour over the dressing, mix it all together, and that’s it!
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