Roasted butternut salad with danish feta and cranberries

Roasted butternut salad with Danish feta, cranberries and pumpkin seeds

Course Salad, Sides
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Alida Ryder


  • 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


  • 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.