Rosemary Roasted Squash and Mushroom Salad

Rosemary Roasted Squash and Mushroom Salad

I love a big lunch time salad, it fills you up the perfect amount but doesn’t leave you feeling too full and sleepy so you’re good to go for the rest of the day. As the weather gets colder, however, I think it’s nice to warm your salad up a little and make it a little heartier, which is why I added roasted butternut squash cubes and sautéed mushrooms to this dish. The beauty of this salad is that the roasting process really heightens the squash’s original flavour, but it also allows the cubes to absorbs all the deliciousness of the dried rosemary that is sprinkled on it. I sautéed the mushrooms, pine nuts and pumpkin seeds with the same dried rosemary which meant that they really complemented each other perfectly. I cannot tell you how delicious this all tastes together! I was eating the rosemary flavoured nuts and seeds straight out of the baking tray, they were so good! I love the combination of textures here too, the crunchy seeds, zucchini slices and pomegranates against the soft, melt-in-your-mouth squash and mushrooms, while the spinach really pulls the whole thing together.

There’s an awesome mix of goodness here too, the pine nuts and pumpkin seeds will load you up with awesome plant protein, while the squash will give you an awesome dose of fibre and anti-oxidants and the mushrooms give you vitamin D, which is awesome. I could go on forever about the goodness of this plate, it just has such a fantastically diverse mix of nutrition and five wonderful portions of vegetables!


Serves 1

– 1/2 a butternut squash

– 1 plate of spinach

– 1 small zucchini

– 5 chestnut mushrooms

– a dozen cherry tomatoes

– a handful of pine nuts

– a handful of pumpkin seeds

– a handful of pomegranates

– 1 limes

– rosemary

– olive oil

– salt

Start by cutting the skin off the squash, then chop it into bite sized cubes. Place these in a 200C oven with 2 teaspoons of dried rosemary, olive oil and salt. Roast for about twenty minutes, until they’re nice and tender.

About 5-8 minutes before the squash is finished add the mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt – before you cook them you’ll need to peel them and sliced them into pieces though.

Just as the mushrooms and squash finish cooking throw the pumpkin seeds and pine nuts into the pan so that they can roast for a few minutes to get crunchy.

While these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons. Then fill your plate with the spinach before adding the tomatoes, zucchini and pomegranates, before sprinkling everything from the baking tray on top. Finally drizzle some olive oil on top, squeeze a lime over it, a then toss and enjoy!


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  • Robbye

    I love your recipes, but would like to print them without the photos.
    As beautiful as they are, they use too much ink and I don’t need them to make the recipe. Would you make the recipes printer-friendly w/o photos ? Thank you.

    • Lesley

      Just copy and paste them onto a word document and delete the photo – done!!

  • Mushrooms Canada

    This is the most beautiful salad I have every seen! The colours are fabulous and those ingredients have my mouth watering! A perfect meal.


    • Ella Woodward

      Thank you so much! It is so delicious, you have to make it! Such an awesome plate of rainbow goodness!

  • Ruchikala

    This is the perfect answer to the a warm roasted winter salad. Beautiful!

    • Ella Woodward

      Thank you Ruchikala! Hope you enjoy it! :)

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  • Amber

    My husband just made this for us tonight for our 8th wedding anniversary per my request and it was WONDERFUL!! I couldn’t stop saying, “MMMMMMMMM” the entire time I was eating it. We used a whole squash and used the leftovers to make roasted butternut squash soup by blending water, squash, red pepper, and sauted celery and carrots together. What a wonderful meal and memory. You just really know how to make flavors come together. Amazing!

    • Ella Woodward

      Thank you so much! I’m so glad you loved it and that it was part of such an amazing memory for you! Congratulations on your anniversary too!

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  • georgiesoskin

    Reblogged this on Pudding & Pie and commented:
    Hi I just wanted to say I think your blog is really wonderful and well done you! I am just setting up a blog and hope it will be half as inspiring as yours! Thank you x

    • Ella Woodward

      That’s so kind Georgie, thank you so much! I can’t wait to see your blog once it’s up and running :)

  • Sanja

    Robbye: you can copy and paste the text only to a Word document. From there just print it out.

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  • The Dame Intl

    This is EXACTLY the kind of thing I love to eat, thank you!

    • ellawoodward

      My pleasure, so glad that you love it!

  • Andrea

    Hey Ella,

    this recipe looks divine!
    just a quick question, is this something that I can keep in the fridge in an air tight container for more or so a week for my lunches? Or would the veggies be too soggy?



    • ellawoodward

      I think it might go a little soggy, what you could do though is cook the mushrooms, squash and pine nuts/pumpkin seeds and keep them all in separate containers for the week and then throw them together each day that way it would stay much fresher!

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  • Megan

    I’ve never thought of pairing butternut squash and mushrooms together. This is a must-try recipe.

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  • Charlottes Life

    could I add some healthy carb to it? :)

  • ellawoodward

    Of course!

  • ellawoodward

    It should last in an airtight container in the fridge for about 5 days, hope you love it x

    • Emily Mcnulty

      Thank you, I look forward to it, loving your recipes x