Picnic pot with chickpeas, butternut squash and feta

Butternut, Feta & Chickpea Picnic Pot

Name: Butternut, Feta & Chickpea Picnic Pot
Total time: 40 minutes
Yield: 1
Ingredients: ½ butternut squash, cubed; 1 tbsp Mellow Yellow cold pressed rapeseed oil; Handful of spinach leaves; 75g feta, crumbled; ½ tin of chickpeas, drained (around 110g); ½ small red onion, sliced; 2 tbsp Mellow Yellow Balsamic Vinegar Dressing

40 minutes

This Butternut, Feta & Chickpea Picnic Pot is a delicious, nutrient‑packed salad perfect for on‑the‑go lunches. Thanks to the roasted butternut squash, it’s rich in antioxidants and vitamins, making it an ideal healthy picnic recipe. Prep the roasted butternut a day or two ahead, then layer it with chickpeas, spinach, red onion and feta for a flavourful, filling butternut squash salad.

Finish with our Mellow Yellow Balsamic Vinegar Dressing – its sweet apple balsamic and balanced herbs bring incredible flavour to every bite. Great for picnics, BBQs, work lunches or easy make‑ahead meals.

Method

1

Preheat your oven to 180°C
2

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.
3

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 store in the fridge until ready to eat.
4

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.