Quinoa, Butternut Squash & Feta Salad Recipe


  • 1 White Onion
  • 2 Carrots
  • 2 Courgettes
  • 2 Handfuls of Peppercress
  • 850ml Vegetable Stock
  • 150g Ricotta
  • ½ Lemon


  1. Preheat the oven to 190C.
  2. Peel the butternut squash and cut into rough strips, removing the seeds. Spread out on a baking tray and mix through a splash of vegetable oil and a sprinkle of salt and pepper.
  3. Peel the red onion, chop into medium-sized chunks and chop the garlic finely. Spread out on another baking tray and again lightly coat in vegetable oil and a sprinkle of salt and pepper.
  4. Bake both trays for 30 – 45 minutes in the preheated oven, turning regularly until cooked through and the squash is slightly browning.
  5. Whilst the vegetables are cooking, generously cover the quinoa with salted boiling water in a large pan and let it bubble away over a medium heat as per cooking instructions on the box (around 15 – 20 minutes). Check by tasting the quinoa, it should have grown in size and still have a little crunch. Drain and allow to cool slightly.
  6. Finely chop the soft herbs and very roughly chop the peppercress. In a large bowl combine the herbs, peppercress, squash, onion and quinoa.
  7. Pour over the honey, lemon and oil, season generously and give the salad a good mix.
  8. Finally, crumble over the feta and serve on a plate.