Butternut, Red Onion & Watercress Salad

This simple low-carb salad is full of taste and nutrients. The tahini provides a middle eastern twist along with calcium, copper and B1, while the squash adds vitamin A, C and potassium. 


One serve provides 390 calories, 9 g protein, 30 g fat, 21 g of net carbs and P:E = 0.2.  


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 300 g butternut squash, chopped in 3 cm chunks, skin on
  • 1 small red onion, quartered
  • 1 tbsp olive oil
  • Salt and pepper
  • 60 g watercress
  • 1 tsp dukkah
  • 2 tbsp pine nuts
  • Zest from 1 lemon


  • Pre-heat oven to 180°C/360°F.
  • Place butternut squash, olive oil, salt and pepper in a baking tray, toss so butternut is coated in oil, bake for 20 minutes. 
  • Break up the onion quarters a little and add them to the baking tray.  Stir amongst the butternut and bake a further 15 minutes.
  • Add pine nuts to the baking tray and stir them amongst the butternut and onions, bake a further 5 minutes.
  • Place watercress on the serving plates, top with the baked butternut, onions and pine nuts.
  • In a small bowl mix the dressing ingredients and dollop on the salad.
  • Sprinkle with dukkah and lemon zest.

Suitable for 

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