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Roasted Butternut Squash and Feta Rice Salad with Soy and Sesame Oil Dressing

Serves: 4

Ready in: 60 mins +

Cost Cutting Eco Friendly

This spicy and fresh tasting salad is really filling

Roasted Butternut Squash and Feta Rice Salad with Soy and Sesame Oil Dressing Recipe: Veggie


1 small butternut squash, deseeded and chopped

2 tbsp sunflower oil

a pinch of chilli flakes

1 tsp coriander seeds

1 tbsp Kikkoman Soy Sauce

100g vegetarian feta

25g pumpkin seeds, toasted

200g basmati and wild rice

50g Kalamata olives

small handful of herbs, chopped

For the dressing:

1 tbsp toasted sesame oil

1 tbsp Kikkoman Soy Sauce


  • Preheat the oven to 220C/425F/Gas 7. Put the butternut squash in a roasting tin and pour over the oil. Toss well and roast the squash for 45 minutes.
  • Meanwhile, cook the basmati and wild rice according to their individual packet instructions. Drain, rinse with cold water and drain again until the water runs clear.
  • Grind the chilli flakes and coriander seeds together to a fine powder in a pestle and mortar. Sprinkle over the cooked squash along with the soy sauce. Toss and continue to roast for a further five minutes. Dice the feta.
  • Spoon the rice into a bowl and fluff up with a fork. Add the squash, feta, seeds and olives.
  • Whisk together the ingredients for the dressing. Pour over the rice and squash salad then scatter with the chopped herbs. Serve immediately, while warm.
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