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4 from 1 vote

Butternut Squash, Feta & Pumpkin Seed Salad

Prep Time7 mins
Cook Time40 mins
Total Time47 mins
Course: Grain/Gluten Free, Specific Carbohydrate Diet Legal


  • 2 cups butternut squash cut into cubes approx half a squash
  • 1 tbsp fresh thyme
  • 1 tbsp olive oil
  • 1/4 cup pumpkin seeds toasted
  • 4 cups rocket
  • 1/3 cup feta cut into cubes
  • Salt & pepper to taste


  • 1 tsp mustard
  • 1 tbsp honey
  • 1/4 cup olive oil
  • 1 1/2 tbsp fresh thyme
  • 2 tbsp white wine vinegar


  • Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • Peel the butternut squash and cut into 1/2 inch sized cubes, place on a baking sheet, drizzle with 1 tbsp olive oil and sprinkle with 1 tbsp thyme and salt & pepper and place in the oven to bake for 35-40 minutes. Keep an eye on the squash and flip them once they begin to brown
  • While the butternut squash is cooking cut the feta into cubes and place in a bowl along with the rocket and toasted pumpkin seeds
  • Place the dressing ingredients in a bowl and whisk until well
  • Remove the butternut squash from the oven once it is soft and has begun to brown. Top the salad with the butternut squash and toss with the dressing just before serving. Enjoy!