Mozzarella and Roasted Butternut Squash Salad
with Pesto Dressing and Croutons
- Cereals containing gluten
- Milk
- Sulphites
- Egg
Fall in love with salads again with our Mozzarella and Roasted Butternut Squash Salad. Mozzarella, pesto and ciabatta give this dish Italian inspired flavour whilst still getting your veg in. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Mixed Herbs
125 grams
Baby Plum Tomatoes
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
1 ball(s)
Mozzarella
(Contains: Milk)
32 grams
Pesto
(Contains: Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar
2 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the buttternut on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.
Meanwhile, halve the baby plum tomatoes.
Tear the ciabatta into roughly 2cm chunks.
Drain and tear the mozzarella.
In a large bowl, combine the pesto, red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Pop the ciabatta onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.
Bake on the middle shelf of your oven until golden, 8-10 mins.
When everything's ready, add the tomatoes, roasted squash and croutons to the dressing bowl. Toss to coat.
Just before serving, add the baby leaves and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Share the salad between your bowls.
Top with the mozzarella and sprinkle over the hard Italian style cheese.
Drizzle over the balsamic glaze to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious combination of flavours, though some found it a bit bland and suggested adding more spices to the squash.
- Ease of prep: Butternut squash was challenging for some to prepare; consider offering pre-cut squash to save time.
- Suggestions: Try adding roasted butterbeans, seeds, or chicken for extra protein and flavour. Some preferred sweet potato over butternut squash.
- Next-day meals: The salad keeps well for lunch the next day, though some found the dressing overpowering when left overnight.
- Portions: While some found it filling, others felt it was a light meal and suggested adding more vegetables or protein.
