Wholebowl with Guacamole, Greens & Seeds
This has become a bit of a staple in my kitchen — a hearty salad that eats like a meal. It’s full of flavour, texture and colour: roasted butternut brings natural sweetness, chunky guacamole adds creaminess, and the toasted seeds give it a lovely crunch.
I finish it with a drizzle of my classic French dressing and feta for balance.
It’s also a great way to use up whatever greens or herbs you have in the fridge. Use what’s in season — kale, spinach, chard or even baby lettuce. The apple adds freshness, but pears or nectarines (in summer) work well too.
Why you should make this salad
- it’s full of fibre and plant-based goodness
- you’re quite literally eating the rainbow!
- it’s very easy to make
- all components can be made ahead making it perfect for meal-planning ahead
Let’s eat more plants!
There’s solid science out there showing that the more diverse your plant intake, the better it is for your gut health and overall wellbeing. That’s why I love building recipes like this — full of texture, colour, and fibre.
This whole bowl salad alone counts for over 17 plant points, thanks to its variety of vegetables, chickpeas, seeds, herbs and flavourful extras.
If you’re aiming for the recommended 30 plants a week, this is a great head start. It’s also a reminder that eating more plants doesn’t need to be complicated — just colourful, seasonal and satisfying.
Flavour additions
Add thinly sliced red onion, quick pickled shallots or roasted red peppers. A touch of smoked paprika or chilli flakes in the seed mix also adds depth.
Seasonal swaps
Swap the butternut for sweet potato or carrots, or use courgettes and aubergines in summer. Instead of pomegranate, you could add chopped dates or raisins for sweetness.
This salad holds well for a few hours, making it a good option for lunch prep or easy entertaining.
Whole Bowl with Guacamole, Greens & Seeds
Ingredients
- 1 kg butternut squash peeled, seeds reserved, cut into half moons
- 3 garlic cloves minced
- 1 tsp za’atar spice
- 3 tbsp extra virgin olive oil
- 50 g mixed seeds pumpkin & sunflower, use what you have
- 3 avocados
- 15 g fresh coriander finely chopped
- Juice of 1 lime plus extra for soaking the apple
- 1 apple cored and thinly sliced
- 4 handfuls seasonal greens shredded (spinach, salad leaves, kale or chard)
- 2 carrots grated
- ¼ small cabbage finely shredded
- Seeds of 1 pomegranate juice optional
- 100 g feta cheese crumbled
- good salt & pepper
French Dressing
- 3 tbsp extra virgin olive oil EVOO
- Juice of ½ lemon
- 1 tbsp apple cider vinegar
- 1½ tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- salt and pepper to taste
Instructions
- Roast the butternut: Preheat the oven to 220°C. Toss the butternut with garlic, za’atar, 1 tbsp EVOO and a pinch of salt and pepper. Roast until golden and caramelised (±25 minutes).
- Toast the seeds: On a separate tray, toss the reserved seeds with sea salt and 1 tbsp EVOO. Roast or toast until golden and fragrant.
- Make the guacamole: Roughly mash the avocados with lime juice, salt, pepper and 2 tbsp chopped coriander. Keep it chunky for texture.
- Prepare the apple: Thinly slice and toss in a little lime juice to prevent browning. Set aside for topping.
- Assemble the salad: In a large bowl, toss together roasted butternut, shredded greens, grated carrot, cabbage, and apple. Layer onto a platter or plates.
- To serve: Add dollops of chunky guacamole, sprinkle with pomegranate seeds and toasted seed mix. Drizzle with the dressing and top with crumbled feta. Serve immediately.
