If you’re not much of a veggie or butternut fan, I think you may just change your mind after trying out this recipe.
I’ve never been much of a butternut or a pumpkin fan, until I tried a roasted vegetable salad one day a few years ago at Primi Piatti. It was hands down – one of the best things I’ve ever tasted.
A roasted butternut salad doesn’t come close to your normal garden or Greek salad. It’s a meal all on its own. Ask my husband: he loves it. For a man to admit that he enjoys eating a salad…well, that says plenty.
It’s filling, it’s healthy, AND it’s delicious….
….here’s the recipe:
- 1 x Medium/large butternut
- 1 x Bag of fresh spinach
- 2 x Circles of feta
- 10 to 12 Pepperdews
- Fresh herbs (or dried if you prefer)
- 10ml Balsamic vinegar
- 10ml Olive oil
- Salt and pepper to taste
- Cut the butternut in half length-ways and bake in the oven at 220°C (425°F) for 35 minutes.
- While the butternut is baking, wash the spinach and arrange as the bottom layer on the plates.
- Chop up the pepperdews, feta, and fresh herbs, and set aside.
- Cut the butternut into medium sized slices and arrange on top of the spinach.
- Add the pepperdews and feta.
- Mix the balsamic vinegar and olive oil together and drizzle over the salad.
- Garnish with fresh or dried herbs, season to taste, and serve.
- Serves 2
- To make this recipe for more people, simply multiply the ingredients needed.
- You can also add baby tomatoes, cucumber, mushrooms, roasted peppers, and sundried tomatoes to this recipe.
- Instead of spinach leaves, you can replace these with any type of lettuce leaves.
- For an extra gourmet feel, use balsamic vinaigrette instead of the vinegar and olive oil.