10/06/2026
I got this squash in my veg box last month and, if I’m honest, I ignored it.
Squash feels like such an autumn food and we spent last month basking in tropical heat! But with the weather turning cooler again for June, I decided to roast it and transform it into this warm, comforting salad.
The result? Sweet caramelised squash, sticky fresh figs, creamy vegan feta, crunchy toasted nuts and seeds, all layered over fresh salad leaves.
It’s one of those meals that feels like a treat but is actually packed with fibre, plant diversity and gut-loving ingredients.
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