A Gentle Spring Salad for Postpartum Nourishment: Roasted Squash & Puy Lentil Salad with Pomegranate, Feta, Toasted Walnuts, Rocket & a Tahini Dressing

As the days grow warmer and lighter, many of us begin to crave fresher, more vibrant meals. But if you're in the later stages of pregnancy or recovering from birth, your digestive system can be especially sensitive — and this is where warm, grounding ingredients still matter.

According to both Traditional Chinese Medicine and Ayurvedic principles, it's important during this time to avoid too many raw or cold foods that can strain the digestive fire.

Last week, we asked if you’d like us to start sharing some simple, supportive recipes — and the answer was a resounding yes. So over the next few weeks, I’ll be sharing some of my personal favourites: nourishing, easy-to-make meals that are perfect for the postpartum season but delicious for everyone

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We’re starting with this earthy roasted squash and puy lentil salad, topped with pomegranate seeds, figs, walnuts, crumbled feta & lots of herbs. It’s full of texture and flavour and drizzled with the most beautiful pomegranate–tahini dressing.

This is a salad that brings warmth, comfort and colour to your plate. It's packed with iron, fibre, healthy fats and plant-based protein — and it feels nourishing without being heavy. Perfect for those days when you want something a little lighter, but still deeply supportive.

Let us know if you try it — and keep an eye out for next week’s recipe.

With love,

Freya x

Roasted Squash & Puy Lentil Salad with Pomegranate & Tahini Dressing

Ingredients (quantities flexible — use what feels right for you)

• 1 butternut squash or similar (peeled, cubed)

• Olive oil

• Sea salt & black pepper

• Ready-cooked Puy lentils - these are such good additions to the postpartum pantry!

• A handful of rocket (or other soft greens)

• A few fresh or dried figs, chopped

• A handful of walnuts - toasted in a dry pan or in the oven until golden

• A few spoonfuls of pomegranate seeds

• Crumbled feta (omit or swap for a dairy-free option if preferred)

• Finely chopped herbs - we used parsley but dill, mint, coriander would also work - great to do a mix!

For the dressing

• 2 tbsp olive oil

• 1 tbsp pomegranate molasses

• 1 tbsp apple cider vinegar

• 2 tsp runny honey

• Juice of ½ a lemon

• 1 tbsp tahini

Method

1. Preheat your oven to 190°C.

2. Toss the cubed squash with olive oil, salt, and pepper. Roast for 30 minutes, or until soft and slightly golden.

3. While the squash is roasting, prepare your other ingredients: chop the figs, chop the herbs, crumble the feta and toast the walnuts if you’d like an extra depth of flavour.

4. Make the dressing by whisking all the ingredients together in a small bowl or jar until smooth and glossy.

5. Once the squash is cooked, combine it with the lentils in a large bowl. Add the rocket, figs, pomegranate seeds, walnuts and feta.

6. Drizzle over the dressing and toss gently to combine.