We often buy butternut (or as the Americans would say, butternut squash) in bulk on special and then run out of ideas on what to do with it because, let’s face it, there are only so many ways you can cook a butternut before getting sick of it. This recipe, however, has changed my outlook on butternut for good – it is the yummiest salad I have eaten in a very long time, and I’d even venture to say it was more delicious than similar salads I’ve eaten at restaurants. This recipe for roasted butternut, feta and baby spinach salad is adapted from Gina’s skinny recipes.
- 1 large butternut, peeled and diced
- 2 1/2 Tbsp olive oil
- 2 Tbsp golden syrup / honey
- salt and freshly ground pepper
- 1 1/2 Tbsp apple cider vinegar / white balsamic vinegar
- 1/2 Tbsp minced baby green onion
- 2 tsp Dijon mustard
- salt and fresh black pepper
- 2 cups baby spinach, washed and spun dry
- 1/4 cup raw chopped almonds
- 12 fresh cherries, quartered and pitted
- 1/4 cup crumbled feta
- Preheat the oven to 200C.
- In a large bowl, toss the butternut with 1 tablespoon of olive oil, 1 tablespoon syrup, salt to taste and fresh ground pepper.
- Place on a baking sheet and roast in the centre of the oven for 20 – 25 minutes or until tender, turning half way.
- Remove from the oven and let it cool to room temperature.
- Meanwhile combine the vinegar, onion, 1 tablespoon syrup, mustard, oil, pinch of salt and black pepper to make the vinaigrette.
- Toast the almonds in a pan on medium heat, being careful not to burn them
- Divide the spinach on 4 plates and top each salad with the roasted butternut, cherries, crumbled feta cheese and the toasted almonds.
- Drizzle the vinaigrette over each salad and serve immediately.
This salad can be served as a main meal, as we did, or a side salad alongside a main.