Roasted squash and pepper salad

Roasted squash and pepper salad
  • Serves icon Serves 4 people
  • Time icon Ready in 30-40 minutes

A lovely warm vegetarian salad with roasted butternut squash and peppers. Substantial enough for a healthy dinner.


  • 1 red and 1 yellow pepper
  • 800g butternut squash
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/2 tsp crushed dried chillies
  • 130g bag Florette Watercress, Spinach and Rocket salad leaves
  • Handful of mixed fresh coriander and mint leaves
  • 400g can chickpeas, rinsed and drained

For the tomato dressing

  • 6 sun-dried tomatoes in olive oil, drained and roughly chopped
  • 3 tbsp red wine vinegar
  • 1 garlic clove
  • 1 tbsp balsamic vinegar
  • 7 tbsp extra-virgin olive oil
  • 1/2 tsp caster sugar
  • Pinch of crushed dried chillies


  1. Make the dressing. Put the tomatoes and vinegar in a small pan and heat gently. Set aside for 30 minutes. Blend in a mini processor with the rest of the ingredients until chunky. Add 1 tablespoon warm water. Season.
  2. Preheat the oven to 200°C/fan180°C/gas 6. Cook the peppers in a roasting tin for 30 minutes.
  3. Quarter, deseed and peel the squash. Cut into 1cm pieces. Toss with the oil, garlic, chilli and season. Cook in a roasting tin for 20 minutes, until tender.
  4. Put the peppers in a plastic bag, seal and cool. Remove the stalks, skin and seeds. Slice the flesh.
  5. Divide the salad leaves and herbs between 4 plates. Scatter with the squash, peppers and two-thirds of the chickpeas. Stir the rest into the dressing. Spoon over the salad and serve.


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