butternut chickpea feta and basil salad on a white plate

Roast Butternut, Feta and Basil Salad

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I hate the two week wait. 

I am only 12 DPO and I simultaneously want to pee on a stick RIGHT NOW and wait until 18 DPO so as not to be disappointed if there is any chance of a ‘chemical’ pregnancy.

Why do I want to test?

Pregnancy Symptoms

I am craving dairy. 

I don’t even like dairy very much except when I am pregnant when I could live on custard, raita and breadsticks if I let myself.

My aureole are enlarged, darker and covered in Montgomery’s Tubercles. This would have been a sign in March 2012 as I never had any changes in my breasts post ovulation before I became pregnant with Poppy however now my body tricks me every other cycle with these signs.

I feel dizzy when I stand up, but have low blood pressure anyway. 

I might feel a little nauseous and gassy, but could that be the extra legumes I ate yesterday?

Gah!  I’m driving myself mental.

In a cursory nod to dairy, I went ahead and tried to re-create that butternut squash and feta salad I mentioned that time I got the hokkaido squash in my veggie box, throwing in some bonus sweet potato for good measure.

I still want custard though.

Recipe

Fertility Focus

Butternut Squash is rich in Vitamin A and also contains zinc and selenium which is important for ovarian and sperm health.

Sweet Potato is full of antioxidants, vitamin C and Vitamin A as well as being a source of potassium, calcium and iron.

Chickpeas are a good plant source of protein.

I don’t dress this further, as the olive oil from the roast veg works to lubricate it all but you could add a squeeze of lemon.

I also sometimes make this with boiled butternut squash as a lighter option (needs the olive oil and lemon though)

Roast Butternut, Feta and Basil Salad

Course: Lunch, Dinner
Servings

4

servings
Prep time

8

minutes
Cooking time

20

minutes

Roasted butternut squash paired with creamy feta and fresh basil for a vibrant, nutrient-rich salad. Packed with antioxidants, calcium, and healthy fats to support fertility.

Ingredients

  • Olive oil

  • Butternut Squash

  • Sweet Potato

  • Cumin Seeds

  • Chickpeas

  • Fresh basil

  • Feta cheese

Directions

  • Set your oven to 180 degrees C.  
  • Peel and chop the butternut squash and sweet potato into bite sized pieces.  
  • Toss veg in a spoonful of olive oil and spread on an oven tray.  
  • Roast in the oven for about 20 minutes (depending on the size of your bites).
  • Remove and allow to cool.
  • Mix cooled roast veg with fresh basil leaves, chopped feta, cooked chickpeas and a sprinkle of cumin seeds.

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