Jamie Oliver Butternut Squash Salad

I didn’t plan to make this Jamie Oliver Butternut Squash Salad. It just… happened. Like a last-minute dinner rescue mission when you’re standing in front of the fridge hoping for divine inspiration. The squash—orange and awkward—was begging to be roasted. And what came out of it was this warm, messy, joyfully chaotic mix of squash, goat cheese, dates, and pistachios that somehow works like magic. Inspired by Jamie Oliver, obviously.

Ingredients Needed

Salad bits:

• 1 small butternut squash (about 600g), peeled and cubed
• 1 tsp olive oil
• 1/4 tsp each ground cumin, coriander, cinnamon, and a pinch of cayenne
• 180g spring mix greens
• 60g goat cheese, torn
• 2 Medjool dates (about 40g), chopped
• 40g pomegranate seeds
• 40g pistachios, toasted and chopped
• Salt & pepper to taste

Cider Date Dressing:

• 75ml olive oil
• 30ml apple cider vinegar
• 15ml lemon juice
• 1 Medjool date (about 20g), pitted
• 1/2 garlic clove
• 1/8 tsp ground cumin
• Salt & pepper to taste
• 45–75ml water (as needed to thin)

How To Make Jamie Oliver Butternut Squash Salad

1. Roast the squash. Crank that oven to 425°F. Toss the cubes in oil, salt, and pepper. Spread them out, give them room. Roast until the edges catch a little color—about 30–35 minutes.
2. Mix your spices: cumin, coriander, cinnamon, cayenne. That’s your magic powder.
3. Blend the dressing: olive oil, cider vinegar, lemon, a date, half a garlic clove, a pinch of cumin, salt, pepper. Blend. Add water to get it pourable.
4. Toss the warm squash with your spice mix. Let it soak in.
5. In a big bowl, throw in the greens. Add half the squash. A drizzle of dressing. Mix gently.
6. Top with the rest of the squash, torn goat cheese, chopped dates, pomegranate seeds, toasted pistachios. More dressing if it feels right.
7. Eat it while it’s still got contrast—the warmth of the squash, cool greens, sharp creamy cheese. It’s a little wild. But it lands.

Why I Love This Recipe

First time I made it, I was starving. Not a cute “oh, I’m hungry” moment. I mean a full-on, late-afternoon, shake-the-cabinets hunger. What came together felt almost too good for a thrown-together salad. Warm squash melting into the greens, those sweet dates clinging to goat cheese, and the crunch—don’t even get me started. It felt like cheating. Like dinner disguised as a salad.

Recipe Tips

• Cut the squash roughly the same size. Don’t stress. Close enough is good enough.
• If you’re spice-sensitive, take it easy with the cayenne. You can always add more.
• Don’t skip the toasting on the pistachios. That nuttiness? It’s everything.
• Goat cheese is better soft. Let it sit out while the squash roasts.
• Keep the dressing on the side if you plan to stretch this salad over a few meals.

How To Store This Jamie Oliver Butternut Squash Salad

• At Room Temperature: It’s not a loitering kind of dish. Give it an hour tops on the counter, then commit.
• In the Fridge: Stuff it in a container—one with a good seal—and keep it for up to 3 days. But the greens, They’ll soften. They always do.
• In the Freezer: No. Just no.
• Reheating: Warm the squash gently. Microwave or skillet—whatever you’ve got. Then toss it back in. Don’t try to reheat the full salad. It won’t thank you.

Let’s Answer a Few Questions!

Can I make this ahead?
Yep. Roast the squash and whip up the dressing. Store ’em separately. Assemble when you’re ready to eat.

Not a goat cheese fan. What now?
Feta. Or even a creamy blue if you’re bold. Just use what makes you happy.

Is this vegan?
Not exactly. But skip the cheese—or use your favorite plant-based one—and you’re there.

Want to bulk it up?
Add grains. Quinoa’s solid. Farro? Even better. You’ll thank yourself.

Wine?
A chilled glass of white. Dry, not sweet. Sauvignon Blanc if you’ve got it.

Nutrition Facts (per serving)

• Calories: 200
• Carbs: 25g
• Protein: 5g
• Fat: 15g
• Sugar: 8g
• Fibre: 8g
• Sodium: 400mg

Try More Recipe: 

• Jamie Oliver Avocado And Pancetta Salad
• Jamie Oliver Panzanella
• Jamie Oliver Caesar Salad