Contact Us
07778 218009

Recipe Of The Week - Squash, Sprouting And Feta Salad With Vinaigrette


This is a fantastic recipe for making leftovers as it's great eaten hot or cold. Simply add your vinaigrette just before serving to avoid anything going soggy. This is a truly satisfying dish that will leave you feeling full for hours.


Serves 2



  • 230g butternut squash, cut into thin slices
  • 150g purple sprouting broccoli
  • 150g mixed salad leaves
  • 4 sun-dried tomatoes, chopped
  • 50g feta cheese, crumbled
  • 1/2 tbsp pine nuts


  • 1 1/2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp Dijon mustard
  • 1/2 garlic clove, finely chopped



  1. Preheat the oven to 200C/180C fan. Assemble the sliced squash on a baking tray with a little olive oil and roast for approximately 20 minutes or until cooked.
  2. Whilst your squash cooks, add your vinaigrette ingredients to a bowl and whisk until combined.
  3. Meanwhile, bring a pan of water to the boil and add the purple sprouting broccoli. Boil for approximately 2-3 minutes or until tender.
  4. Arrange the mixed salad leaves, purple sprouting, sun-dried tomatoes and squash on 2 plates, drizzle with the vinaigrette and sprinkle with pumpkin seeds and crumbled feta.
  5. Serve immediately.

Back to Index

Signup to get our latest blog updates emailed to you

The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

© 2019 The Healthy Employee

Web Development by Noisegate Media