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Cauliflower and butternut squash salad

Cauliflower and butternut squash salad

Cooking for one? Save a portion for a great lunchbox dish

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1154kj 277kcal
  • Fat
    Med 22%
  • Saturates
    Low 9%
  • Sugar
    Low 22%
  • Salt
    Low 22%

% of adult’s reference intake | Carbohydrates per serving : 20.06g


  • 1 small cauliflower, cut into florets
  • 175g butternut squash, peeled and cut into cubes 1/2 red onion, thickly sliced
  • 1 tbsp Co-op olive oil
  • 1/4 tsp ground turmeric
  • 1/4 tsp cumin seeds
  • 2 tbsp flaked almonds
  • 40g spinach leaves
  • 8 Co-op cherry tomatoes, halved


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the cauliflower, butternut squash and red onion into a roasting tin and toss with the oil, turmeric and cumin seeds
  3. Roast for 25 mins
  4. Meanwhile, toast the flaked almonds in a dry pan for 1-2 mins
  5. Remove the roasting tin from the oven
  6. Toss the vegetables in a serving bowl with the spinach to wilt it slightly
  7. Scatter over the tomatoes and flaked almonds, and serve

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