Roast Squash Salad with Avocado

Rustle up this wonderful Autumnal dish which sees Florette Classic Crispy combine with honey roasted veg and crunchy seasonal walnuts.


  • 1/2 bag Florette Classic Crispy salad
  • ½ butternut squash sliced
  • ½ tsp olive oil
  • Twist black pepper
  • 1 tbsp rapeseed oil
  • 1 avocado sliced
  • 2 tbsp pomegranate seeds
  • 1 big handful walnuts
  • Honey and mustard dressing


  1. Add the butternut squash to a large roasting pan and sprinkle with the salt, pepper and oil. Toss to combine.
  2. Roast on a medium heat for 50-60 minutes until cooked through, and then remove from the oven.
  3. Divide the salad between two plates, top with the roast squash, avocado, walnuts and pomegranate seeds. Dress with the honey and mustard dressing.

Rating: 1 out of 5.