Our tasty Butternut, Feta & Chickpea Picnic Pot is perfect for on the go and thanks to the roasted butternut squash, is packed full of antioxidants and vitamins! Pop this picnic pot in your bag and take it to a picnic in the park, BBQ in a garden or to work for a delicious, light lunch. First, roast some butternut squash and this this can be done a day or two in advance, then layer up your roasted butternut with chickpeas, spinach, red onion and feta cheese. Drizzle this with our Mellow Yellow Balsamic Vinegar Dressing, with its sweet apple balsamic and perfectly balanced herbs, this really brings an incredible flavour to this salad.
This recipe is made with our Balsamic Vinegar Dressing. By partnering Farrington’s Mellow Yellow cold pressed rapeseed oil with Aspall Apple Balsamic vinegar, we have created a modern British twist on the classic Italian salad dressing. Find out more about this tasty dressing here.
½ butternut squash, cubed
1tbsp Mellow Yellow Rapeseed Oil
Handful of spinach leaves
75g feta, crumbled
½ tin of chickpeas, drained (around 110g)
½ small red onion, sliced
2tbsp Mellow Yellow Balsamic Vinegar Dressing
Preheat your oven to 180°C
Place your cubed butternut squash in a roasting dish and drizzle with Mellow Yellow Rapeseed Oil. Season with salt and pepper, toss to coat and roast for 30 minutes, or until cooked through.
In a jar, layer spinach, chickpeas, roasted butternut squash, red onion and feta. Drizzle with plenty of Mellow Yellow Balsamic Vinegar Dressing. Close your jar and enjoy your picnic pot.
We suggest eating this salad on the day you assemble it but you can roast the butternut squash a day or two before using, and it will be fine kept out the fridge for a few hours if you want to take it to a picnic or event.