Christmas Roasted Squash Salad - Foxford


Garlic Roast Squash, beetroot & carrot salad with Spinach & Toasted Pumpkin seeds


1/2 Butternut squash

3 whole beetroot

2 carrots

6 cloves of garlic

300ml 0live oil

100g baby spinach

Sea salt

Toasted pumpkin seeds


  1. Peel the squash, carrots and beetroot.
  2. Cut the squash into finger size lengths.(keep the second half for a soup)
  3. Cut the beetroot into wedges, and chop the carrot into large 1.5 inch chunks approx..
  4. Grab 3 trays or casserole dishes and toss the vegetables in the olive oil keeping a little more for the squash.
  5. Puree the garlic and toss over the squash, season all 3 trays with sea salt.
  6. Place in the oven at 170-180 degrees Celsius.
  7. The carrots and beetroot will take approx. 30 mins depending on your oven, the squash may take a little longer.
  8. Wash and shred the spinach. Toast the seeds on a tray in the oven cool and any excess can be kept in a sealed jar and used anytime to top salads or porridge etc
  9. Once the veg is all tender, cool and arrange on a platter squash first followed by the beetroot and carrot.
  10. Sprinkle the spinach on top and then the seeds.
  11. This salad is great hot or cold, roast vegetables will keep in the fridge for up to 3 days once cooled properly in advance.
  12. They can be added to cous cous, rice tossed with leaves and some goats cheese for a tasty lunch.

Related Blogs

Four Bedroom Trends for 2022

Four Bedroom Trends for 2022

Working with high fashion designer Helen McAlinden on our bedlinen and throw designs allows us… Read More

As 2021 Weaves to an End

As 2021 Weaves to an End

As the machines in our mill wind down and we look after the last of… Read More

Back to the Future Part Two – Shop Local

Back to the Future Part Two – Shop Local

By Joe Queenan I mentioned in Back to the Future Part One that we need… Read More

Shopping cart
There are no products in the cart!
Continue shopping