Roasted Squash & Couscous Salad with Feta & Pesto
A delicious warm salad that’s easy to make in the oven or air fryer – perfect for a lunch, light dinner or as a side dish. If you prefer your onion cooked, roast some wedges in with the squash and feel free to swap the pine nuts for chopped pecans or walnuts.
Method
Preheat the oven to 200C/180Cfan
Place the squash on a baking tray. Season with salt and pepper, sprinkle with chilli flakes and drizzle with oil. Toss to coat well. Roast for 25-30 minutes, turning once, or until softened and browned on the edges. Alternatively place in the basket of an air fryer and cook at 180C for 15-18 minutes, shaking halfway through.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Loosen the pesto with a drizzle of olive oil.
Remove the squash from the oven and toss with the onion slices. Fluff the couscous and put onto a serving plate or divide between bowls. Top with the squash and onion, crumble over the feta and scatter with basil leaves and pine nuts. Drizzle with the pesto to serve.
Ingredients
- 1 small butternut squash, peeled & cubed
- pinch of chilli flakes (optional)
- olive oil, for drizzling
- 1 x packet of Ainsley Roasted Vegetable (or flavour of choice) Couscous
- 2-3 tbsp shop bought or home-made pesto
- ½ small red onion, thinly sliced
- 60g feta, crumbled
- basil leaves, to serve
- 1 tbsp pine nuts, toasted
- sea salt & freshly ground black pepper