Butternut Squash Oranges And Fennel Salad

Butternut Squash, Oranges and Fennel Salad

The combination of roasted butternut squash, juicy orange, crunchy almonds and aromatic fennel gives this salad a fabulous flavor.  

Course Salads
Cuisine Fusion
Diet Vegan
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 5 people


  • 1 butternut squash
  • 2 handful almonds
  • 4 oranges
  • 2 fennels
  • 150 gr salad leaves
  • black pepper
  • salt
  • extra virgin olive oil
  • 1/2 (half) lemon


  1. Wash your butternut squash, dry it and cut it in half.
  2. Without peeling it and without removing the seeds cut it in half again and then in rectangles.
  3. Place them on a baking tray with the skin facing down.
  4. Drizzle them with olive oil and salt.
  5. Roast them in a hot oven at 220 C degree for 45 minutes until they are soft and they start to burn at the top.
  6. Remove from the oven and let cool.
  7. Place the almonds in a baking tray evenly distributed and toast them for 10 minutes.
  8. Peel the oranges as if it they were apples making sure your knife cut to the flesh of the fruit.
  9. When you have finished to peel you will have two bare oranges with no white skin on!
  10. Cut the oranges in segments or pieces as you like.
  11. Slice the fennels thinly.
  12. Wash and dry you leaves.
  13. Place your ingredients in a serving bowl.
  14. Dress them with some black pepper, olive oil, salt and the juice of half a lemon.
  15. Toss everything with two salad spoons and enjoy!