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A photo of butternut and pumpkin seed salad

Super Foods – Butternut Squash and Pumpkin Seed Salad Recipe




  • 1 large butternut squash, peeled and cut in half (seeds discarded)
  • 2tbsp olive oil
  • 1tbsp chopped thyme
  • 1tbsp raw honey, melted
  • 600g rocket leaves
  • 120g toasted pumpkin seeds
  • freshly ground black pepper

For the dressing:

  • 4tbsp olive oil
  • juice of ½ lemon
  • juice of ½ orange
  • 1tsp Dijon mustard
  • 1tsp chopped thyme leaves


Preheat the oven to 220°C/gas mark 7.

Chop the butternut squash into wedges and place in a large bowl.

Drizzle over the oil, add the thyme and toss to coat. Place on a baking tray and cook in the oven for 30 minutes. Every 10 minutes, remove the baking tray and toss the squash so that all the edges become roasted and caramelised. After 30 minutes, toss one last time, drizzle with the honey, cook for a further 5 minutes, then set aside to cool slightly.

Meanwhile, mix all the dressing ingredients together and dress the rocket leaves in a large bowl. Scatter the pumpkin seeds on top and toss with the butternut squash. Finish with a few grinds of black pepper and serve.

Paleo by Dan Green is published by Kyle Books. Photography by Claire Winfield.


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