Photo of Butternut squash & quinoa salad by WW

Butternut squash & quinoa salad

Points® value
Total Time
40 min
10 min
30 min
A hearty vegetarian salad that can easily be made vegan by leaving out the feta.


Butternut Squash

200 g, cut into wedges

Red onion

½ small, cut into thick wedges

Dill, Fresh

½ tablespoon(s)

Parsley, fresh

½ tablespoon(s)

Coriander, fresh

½ tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Quinoa (tricolour), dry

60 g

Light feta cheese

30 g

Olive Oil

½ tablespoon(s)

White Wine Vinegar

1 teaspoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash and onion on a small nonstick baking tray, mist with cooking spray then season well. Roast for 30 minutes, turning once, until cooked through and golden.
  2. Meanwhile, toast the quinoa in a small pan set over a medium heat for 5 minutes, stirring constantly, until dry and fragrant. Stir in 180ml cold water and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, until the liquid is absorbed and the quinoa is tender. Remove from the heat and let stand for 5 minutes, before fluffing up the quinoa with a fork. Transfer to a medium bowl and add the butternut squash and onion.
  3. Make the herb dressing. In a small bowl, combine the oil, vinegar, garlic and herbs, then season to taste. Drizzle the dressing over the quinoa and squash, then gently toss to combine. Transfer to a plate and serve with the feta crumbled over the top.


Double up the ingredients to make a second portion to enjoy the next day – the salad will keep well in the fridge for up to 2 days.