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:

Ingredients:

• 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

Method:

1. Cut the butternut in half length-ways and bake in the oven at 220°C (425°F) for 35 minutes.
2. While the butternut is baking, wash the spinach and arrange as the bottom layer on the plates.
3. Chop up the pepperdews, feta, and fresh herbs, and set aside.
4. Cut the butternut into medium sized slices and arrange on top of the spinach.
5. Add the pepperdews and feta.
6. Mix the balsamic vinegar and olive oil together and drizzle over the salad.
7. Garnish with fresh or dried herbs, season to taste, and serve.
8. Serves 2

Recipe Alternatives…

• 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.