A delicious and filling salad made with walnuts, dried cranberries, goats cheese and a simple vinaigrette. Perfect to serve between seasons as it can be served warm or cold!

roasted butternut salad recipe

 

Roasted Butternut Salad
Author: 
Recipe type: Appetizer
Cuisine: South African
 
A delicious salad made with walnuts, dried cranberries, goats cheese and a simple vinaigrette. Perfect to serve between the seasons as it can be served warm or cold!
Ingredients
  • 750g Butternut, Peeled and Cubed
  • 3 Tbsp Olive oil
  • Salt and Freshly Ground Black Pepper to Taste
  • 1 Tbles Balsamic Glaze
  • 2 Handfuls of Fresh Washed Baby Salad Leaves
  • 150 gr Goats Cheese Lightly Crumbled
  • ½ Cup Cranberries
  • Handful of Walnuts Lightly Toasted
Dressing
  • ¼ Cup Apple Juice
  • ¼ Cup Balsamic Vinegar
  • ¼ Cup Sweet Chilli Sauce
  • Pinch of Red Chilli Flakes (optional)
  • Salt to Taste
Instructions
  1. Pre-heat your oven to 200C.
  2. Cook the butternut in a large pot of salted boiling water for about 8-10 minutes or until soft but firm. Drain and set aside.
  3. Gently toss the butternut with the olive oil and a good pinch of salt and pepper and transfer to a greased baking tray.
  4. Roast for about 15-20 minutes until lightly golden. Remove and set aside to cool.
  5. To serve, lay salad leaves on a serving platter, then layer over the butternut, cheese, cranberries and nuts.
  6. Drizzle over vinaigrette just before serving.
Dressing
  1. Mix the apple juice, balsamic vinegar, sweet chilli sauce,chilli flakes if using and salt together and pour over the salad just before serving.

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