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Warm squash & spinach salad

Warm squash & spinach salad


Make this satisfying salad using either pumpkin or butternut ­— you don’t even have to peel it!

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1329kj 316kcal
  • Fat
    Med 28%
  • Saturates
    Med 27%
  • Sugar
    Low 13%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 28g

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Big Bag Option


  • 700g butternut squash (or pumpkin), cut into 1cm-thick slices, small seeds reserved
  • 5 tbsp Co-op extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 medium slices crusty bread, torn into small pieces
  • Zest and juice of 1 lemon
  • ½ tbsp Co-op clear honey
  • 125g bag Co-op baby spinach
  • Handful flat leaf parsley, chopped
  • Handful mint leaves, torn
  • 80g Co-op Greek Feta cheese, crumbled


  1. Preheat the oven to 220°C/fan 200°C/gas 7 and line a large baking tray
  2. Spread the squash in a single layer on the tray, scattering the squash seeds
  3. on top
  4. Drizzle with 1½ tbsp of the olive oil, season and roast for 10 mins
  5. In a small bowl, mix the crushed garlic with 1 tbsp of the olive oil, season and dip in the torn bread
  6. Take the squash out of the oven, scatter the bread on top and roast for 12-15 mins more, until the squash is tender and the croutons are crisp
  7. Meanwhile, whisk the lemon zest and juice in a large bowl with the honey and remaining olive oil, then season
  8. Add the warm squash and croutons to the bowl, then toss through the spinach, herbs and Feta to serve