Roasted squash & red onion with pistachios

A plate of food on a table Vegan Salad Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:25 mins
  • Easy
  • Serves 4

Showcase butternut squash with this vibrant vegan side. Garnished with jewel-like pomegranate seeds and crunchy pistachios, serve as part of a stunning meze

Nutrient Unit
kcal 197
fat 9g
saturates 1g
carbs 21g
sugars 13g
fibre 6g
protein 4g
salt 0g
Mexican salad with tortilla croutons


  • 1 large butternut squash , peeled, ends trimmed, halved widthways and spiralized into thick noodles
  • 1 large red onion , peeled, ends trimmed and spiralized using the ribbon attachment
  • 2 tbsp olive oil
  • 2 tsp sumac
  • 50g pomegranate seeds
  • 30g pistachios , toasted and roughly chopped


  • STEP 1

Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.

  • STEP 2
Green rice with beetroot & apple salsa

Divide between plates and top with the pomegranate seeds and toasted pistachios.

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