How To Make The Perfect Squash & Beetroot Salad 

The ideal accompaniment for a summer’s day barbecue or al fresco dinner, this refreshing squash and beetroot salad is both nutritious and full of fresh flavour

Created by the home nutrition and recipe app Wholesome World, this salad is both easy to make and full of bountiful ingredients that offer multiple healthy body benefits. Launched by brain cancer survivor Freyja Hanstein, Wholesome World is a one of its kind at home health app designed to offer recipes that are backed with a succinct selection of scientific studies and reports.

Freyja’s uniquely personal  story of disease, grief and bravery led her to share the nutrition  and lifestyle tools that supported her recovery, backed up by nutritional studies. Since launching, Wholesome World has received 4.9 stars on the Apple store and costs just 79p per month – allowing its resources to be accessible to all incomes, with a 14 day free trial available.

Serves 4

• 3 tbsp olive oil
• 800g butternut squash (x1)
• 200g raw beetroot
• 50g hazelnuts
• 100g rocket
• 100g baby spinach
• 100g feta cheese
• ½ lemon
• 1 x handful sprouted seeds
• Pinch of salt 
• Crack of black pepper

1 Heat the oven to 180C. Peel and cut the butternut into 2 cm chunks, as it cooks more quickly. Wash the beetroots and trim them into wedges.
2 In a large roasting pan place the olive oil and heat in the oven. Add the prepared vegetables, season with salt & pepper, toss in the oil. (TIP: keep the beetroot to one end of the tray to avoid bleeding into the squash). Cook for 20 mins.
3 Check and turn to get an even colouring and cook for a further 20 mins, until soft and starting to char on the edges.
4 Roughly chop the hazelnut and place on a baking tray, toast in the oven for the last 5 mins until golden. Once the vegetables and nuts are cooked, remove and place to one side to cool a little.
5 Wash the salad and place in a serving bowl, crumble over the feta, squeeze the lemon and season. Top with the roasted vegetables and hazelnuts, and drizzle over any extra olive oil from the roasting tray.
6 Finally sprinkle over the mixed sprouted seeds.

Recipe and image courtesy of

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