Baby spinach, butternut squash, bacon and MezzeSoul pomegranate English mustard

You will need

  • 1 butternut squash, peeled and cut into 1cm cubes
  • 4 tbsp vegetable oil
  • Salt and pepper
  • 6 slices smoked streaky bacon
  • 150g baby spinach leaves, washed
  • A large handful pumpkin seeds


  • 2 tbsp MezzeSoul pomegranate English mustard sauce
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Salt and pepper
spinach squash bacon

Let's get busy

  • Preheat the oven to 180°C.
  • Put the butternut squash cubes in a bowl and gently pour over the vegetable oil and season with salt and pepper. Place in a roasting dish and roast until golden for around 20-25 minutes. When cooked, set aside and allow to cool.
  • In the same oven, lay the bacon out onto a flat tray and cook until crispy, which should take around the same time as the squash.
  • Let the bacon degrease on kitchen paper once cooked and then cut with scissors into small pieces.
  • In a large salad bowl, place the baby spinach leaves, bacon pieces, butternut squash cubes and pumpkin seeds.

To serve

In a small bowl whisk together the MezzeSoul prepared dressing ingredients and pour over the salad and combine well.