Roasted squash and red onion tray salad
Roasting brings a soft center and browned edges to squash. A lemon dressing and a handful of greens turn the tray into a simple warm meal, with canned beans providing an easy addition.
Jump to recipe ↓
Roasted squash and red onion tray salad
Ingredients
How to make it
- Heat oven to 210°C / 410°F. Toss squash and onion with half the oil, oregano and a little salt on a large tray.
- Roast for 25 minutes. Add drained beans, stir gently and roast another 10 minutes until squash is tender and beans are hot.
- Whisk remaining oil with lemon juice and pepper.
- Divide greens between plates, add warm roasted ingredients and drizzle with dressing. Serve promptly.
Make it work in your kitchen
Cut the squash evenly so small pieces do not burn while larger ones remain firm. A heavy, stable board and an appropriate knife make preparation easier; pre-cut squash is a practical option. Add the greens only when serving. The warm vegetables should soften them slightly without leaving the whole salad wilted.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
Have a correction or a question about this article? Contact the editorial team. Read our editorial policy and disclaimer.
