I threw together this salad as a way to use up Christmas leftovers and a few veggies I had in the fridge, and it turned out beautifully. The duck can easily be replaced with another protein (chicken or tuna, for example) but, equally, can be left out entirely to achieve something delicious. However the roast duck does provide a particularly rich, smoky flavour, which I adore, which works in perfect harmony with my creamy, tangy, Asian Tahini Dressing. The butternut squash gives the dish a delightful softness to offset the crunch of the cucumber, sunflower seeds & pomegranates, and the cinnamon & paprika really bring the whole recipe together. Of course, it goes without saying that it’s bursting with all sorts of goodness… in particular, the raw spinach is full of protein and calcium & great for your skin; the butternut squash and tomatoes are high in vitamins A & C and full of antioxidants, and the sunflower seeds and avocado provide essential fatty acids. To top it all off, the folate and carotenoids in the avocado increase your body’s ability to absorb all these amazing nutrients, so you’re left feeling incredibly nourished and healthy once you’ve finished eating!


Roast Duck & Vegetable Salad
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 4 people
  • 600g leftover roast duck (optional)
  • 2 tbsp coconut oil
  • 400g spinach
  • 1 large butternut squash
  • 400g cherry tomatoes
  • 2 red peppers
  • 2 orange peppers
  • 2 avocados (optional)
  • 1 large cucumber
  • 3 tbsp paprika
  • 3 tbsp cinnamon
  • 2 tbsp mixed herbs
  • 12 tbsp of my Asian Tahini Dressing
Toppings I used
  • 1 pomegranate (to serve)
  • Sunflower seeds (to serve)
  1. Pre-heat the oven to 220°C.
  2. Peel (optional) and chop the butternut squash, peppers, cucumbers & avocado into small cubes.
  3. Place the butternut squash, paprika & cinnamon in one roasting tray and the peppers & mixed herbs in another roasting tray.
  4. Melt the coconut oil and drizzle half (1 tbsp) over each of the roasting trays.
  5. Using your hands, make sure all of the ingredients are covered in their respective herbs & oil.
  6. Place the butternut squash in the oven for 1 hour.
  7. Prick each of the cherry tomatoes once with a fork.
  8. After 30 mins, move the butternut squash cubes around so that they cook evenly & place back in the oven.
  9. Place the peppers in the oven for 30 mins.
  10. (Whilst the dish is cooking in the oven, make my Asian Tahini Dressing)
  11. After a further 20 mins, move the butternut squash cubes around once more, add the cherry tomatoes to the peppers & place both trays back in the oven.
  12. Place 100g of spinach on each plate.
  13. After another 10 mins (1 hour total), remove both roasting trays from the oven.
  14. Heat/cook your protein.
  15. Layer the butternut squash, peppers, cherry tomatoes, cucumber & avocado on each plate.
  16. Add the protein & dressing.
  17. Serve with pomegranate & pumpkin seeds sprinkled over the dish.
  18. Enjoy!