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Roasted Pesto Broccoli, Cauliflower and Squash Salad

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Mar 16, 2024
  • 1 min read

Roasted Pesto Broccoli, Cauliflower and Squash Salad in lunch box

THERE'S AN EXTRA CHEAT CODE TO THIS ONE!

Let's get back into making lunches interesting! This lunch box is really easy, with the majority of the prep time waiting for your veggies to roast, all coated in some delicious pesto. P.S. - want a way to make this even easier?! You can buy frozen broccoli, cauliflower and butternut squash which means no chopping and just slightly longer in the oven!


If you make this dish, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!


Roasted Pesto Broccoli, Cauliflower and Squash Salad in lunch b

Serves: 3: Preparation and Cooking Time: 40 minutes


INGREDIENTS

  • 1 broccoli

  • 1 cauliflower

  • 1 small butternut squash

  • 3 tbsp green pesto

  • 200g chickpeas

  • 200g butterbeans

  • 200g spinach

  • 250g cherry tomatoes

  • Feta to crumble

METHOD

  1. Preheat oven to 180C. While oven is pre-heating, chop broccoli and cauliflower into fleurette's and butternut squash into cubes.

  2. Place on a large baking tray (you may need to divide between 2 trays) along with the pesto and mix altogether so all the vegetables are coated. Roast for 15-20mins until fleurettes start to golden slightly.

  3. On a separate tray, place the chickpeas and butterbeans on and drizzle with a 1 tbsp olive oil and season with salt and pepper. Roast for 10 minutes.

  4. Leave roasted vegetables and beans to cool down. Prepare your 3 lunch boxes by placing roughly chopped spinach at the bottom of each box, then halve your cherry tomatoes and divide equally between each box.

  5. Divide your roasted vegetables and beans equally between each lunch box and top with feta.

  6. Keep in the fridge and eat within the next 3 days.


Happy Cooking!

Ruth xxx

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