First posted: Dec 17, 2015

Roasted Butternut Salad



Cooks in:        Serves:4

  • 750g butternut, peeled and cut into cubes
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 1/2 tsp ground cinnamon
  • 2 handfuls fresh rocket or baby spinach leaves (or a mixture)
  • 150g goats cheese or feta, roughly crumbled
  • 1 Tbsp balsamic vinegar, for serving

1 Tbsp olive oil, for serving
  • Handful mixed raw nuts, roughly chopped, to serve
  • Salt and freshly ground black pepper to taste

What to do

1. Pre-heat your oven to 200C. Cook the butternut in a large pot of salted boiling water for 15 minutes, or until the pieces can be easily pierced with a knife. Drain and set aside to steam dry slightly.

2. Gently toss the butternut with the olive oil, honey, cinnamon and a good pinch of salt and pepper and transfer to a non-stick baking tray.

3. Roast for about 20 minutes, or until lightly golden and crispy on the outside but still fluffy on the inside. Remove and set aside to cool.

4. While the butternut cooks, lightly toast your nuts in a dry pan until golden and fragrant.

5. To serve, lay your rinsed salad leaves on a serving platter, then layer over the butternut, cheese and nuts. Drizzle over some extra olive oil and a dash of balsamic vinegar just before before serving.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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