Beetroot & Squash Salad, Hazelnut Dressing Recipe
Photo by Emma Goodwin
Serves 2

Beetroot & Squash Salad, Hazelnut Dressing


I love the vibrant colours in this hearty autumn salad, which packs a hefty nutritional punch too. The dressing tops it off perfectly and gives a wonderful extra texture and crunch.


Substitute the feta with an additional 70g whole hazelnuts to make this recipe vegan

  • ½ a squash, cut into half-moon slices
  • A little coconut oil
  • 3-4 medium beetroot scrubbed and cut into wedges
  • 70 g feta, crumbled (leave out if following a dairy-free / vegan diet)
  • 50g rocket or salad leaves

For the hazelnut dressing:

  • A handful (50g) of toasted hazelnuts
  • A small bunch (20g) parsley, finely chopped
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 3-4 tbsp extra virgin olive oil
  • A pinch of salt flakes

Preheat oven to 200°C.

Toss the squash in coconut oil and roast on a shallow tray for 25-30 mins until browning. Do the same with the beetroot on a separate tray, so they do not stain the squash pink. Toast the hazelnuts in the oven for about 5-6 minutes, until golden and allow to cool

Chop the hazelnuts and mix with the rest of the dressing ingredients. This should be quite chunky.

Arrange the squash and beetroot on a bed of rocket or leaves, crumble the feta over the top and drizzle with hazelnut dressing.

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