Lunch Recipe: Warm Pumpkin Salad



Happy Friday 13th, guys! I don’t know if any of you are superstitious, but I love it because it always feels like a day when anything could happen. I’m not a huge believer in bad luck. Anyway, onto the recipe!

This is my go-to, easy-peasy lunchtime meal. It features one of my favourite vegetables: butternut squash. You can switch this out for any other sweet pumpkin, the grey ones work well also.

I served up mine with some fruit-infused water using frozen blueberries. Bubbles courtesy of my mom’s Soda Stream! I never thought it would be my thing, but I totally love making my own fizzy drinks. Just look at all those bubbles!


Prep time: 5-10 mins

Cook time: 25 mins @ 190℃


serves 2

  • 1 cup Couscous
  • 1/2 Butternut squash
  • 1 cup Cherry tomatoes
  • Rocket leaves
  • Toasted seeds (pumpkin, sesame and sunflower)
  • Grated parmesan cheese (or nutritional yeast for vegan version)
  • Oil (olive oil for couscous, coconut oil to roast squash)
  • Balsamic Vinegar
  1. Cut up and roast the squash in the oven at 190 centigrade. I use coconut oil and add some balsamic vinegar.
  2. While the oven does its thing, cover the couscous in boiling water.
  3. Chop the cherry tomatoes and throw them in a large bowl along with rocket, seeds, parmesan, oil and vinegar. Season to taste.
  4. When the squash has cooked through (should be super soft and easy to pierce with a fork), toss through the salad
  5. Fluff up the couscous and serve!




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