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Roasted butternut salad with Danish feta, cranberries and pumpkin seeds
Course
Salad, Sides
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
-6
Author
Alida Ryder
Ingredients
1
butternut
sliced into wedges/rings
2
tablespoons
olive oil
salt & pepper to taste
for the salad
4-6
cups
fresh baby spinach
1/2
cup
dried cranberries
soaked in boiling water until plump and juicy
1/4
cup
pine nuts
1/4
cup
pumpkin seeds
1
cup
Danish feta
cubed
for the dressing
2-3
tablespoons
olive oil
2-3
tablespoons
raspberry vinegar
1
teaspoon
Dijon mustard
1/4
teaspoon
sugar
or sugar substitute
salt & pepper to taste
Instructions
Pre-heat the oven to 200°c.
Place the butternut on a baking sheet then drizzle with olive oil and season to taste.
Place in the oven and allow to roast for 15-20 minutes until golden brown and cooked through.
Remove from the oven and allow to cool slightly.
In a frying pan, toast the pine nuts and pumpkin seeds until golden brown and fragrant.
Remove and allow to cool.
Arrange the baby spinach leaves, roasted butternut, cranberries, nuts, seeds and feta cheese on a large platter.
For the dressing, whisk together all the ingredients then pour over the salad and serve immediately.