Mixed Grain Butternut Squash Salad with Avocado Tahini Dressing

Denise says:

The variety of pre-packed grains seems to be increasing every time I go to the supermarket. Last week I purchased freekeh, quinoa and spelt mix but there are numerous others available~ the choice is yours.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves: 4- 6 people


500g butternut squash – chopped and cut into chunks
2 tablespoons rapeseed oil
150g thin stemmed broccoli – cut into pieces
200g mixed grain – freekeh, quinoa and spelt mix
2 tablespoons fresh mint – leaves only
2 tablespoons fresh coriander – leaves only
2 small avocados – halved and stones removed
1 pomegranate - seeds only
30g pistachio nuts – roughly chopped

For the dressing

2 tablespoons tahini
1 small avocado – stoned, peeled and rough chopped
2 tablespoons fresh mint – leaves only
Juice 1 lemon
1 tablespoon hemp oil
2-3 teaspoons clear honey or maple syrup – to taste


1) Preheat the oven to 200C /400F.
2) Line a baking tray with baking parchment paper. Tip the butternut squash on to the tray. Drizzle with 1 tablespoon oil, season and roast for 20 minutes.
3) Blanch the broccoli in boiling water for 2 minutes or steam to al dente. Drain and set aside.
4) Make the dressing by placing all the ingredients in the small bowl of the food processor – add 1-2 tablespoons water and a pinch of salt. Whiz to make a smooth loose dressing.
5) Cook the grains according to the packet instructions, then leave to cool.
6) Transfer the grain mix to a large salad bowl. Add the butternut squash, broccoli, herbs, pomegranate seeds and pistachio nuts.
7) Remove the skin from the avocado by sliding a dessert spoon between the skin and flesh to remove it in one piece. Place on a chopping board and slice.
8) Squeeze over the lemon juice and transfer to the salad. Drizzle the dressing over the top just before serving.