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Roasted Squash And Fresh Rosemary Pesto Salad Recipe

This colourful and simple salad will be a great addition to any meal. You can use a leftover pumpkin/squash or roast a fresh one. Rosemary and garlic infused pesto is a perfect combination with sweet and nutty squash. Recipe makes 4 generous portions and only takes around 10 minutes to assemble if squash already roasted.

Customer Rating:
5.0 (1 votes)

Posted by: Ann Smyth




< 15 mins

Skill Level




Courses etc.

Lunch Box
Main Courses
Side dishes

You will need

1 roasted squash, approximately 4 cups

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For the pesto:
3-4 stalks of fresh rosemary
4 cloves of garlic More products
4 tbsp of extra virgin olive oil More products
4 tablespoons of pine nuts OR More products
4 tablespoons of walnuts More products
Salt and pepper to taste

Need help converting measurements? View our recipe measurement conversion tables here.


  • Roast squash in an oven at 180 degrees until ready and soft. Cool down and cut into big chunks.
  • Prepare the pesto:
  • Finely chop the rosemary leaves and place them in a pestle and mortar, add garlic and salt and process until well combined and the juices are released.
  • Add nuts, oil and pepper and mix well.
  • Add the pesto to the squash and mix well.
  • Leave in the fridge until needed. Serve chilled.  

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