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Roasted Butternut Salad with Apple and Pecans

If you think salads are boring, this Roasted Butternut Salad will prove you wrong! Sweet, tangy, crunchy and fresh – this salad is simply delicious!

Roasted Butternut Salad

The roasted butternut brings sweetness and warmth to this salad, making it perfect for colder weathers. Paired with the crisp apples and crunchy pecans, it is a textural explosion in your mouth. And let’s not forget the dressing! It is to die for!! Tangy and zesty, it brings all the ingredients together!

You can have this salad on its own or accompany it with our roast chicken recipe or for a vegan option our roasted cauliflower steak recipe!

It is also an honour to partner with Beau Plan Aquaponics (BPA) for this recipe. They are a small and local agricultural company that are on a mission to educate and grow vegetables that have zero synthetic pesticide, zero molluscicde and zero herbicide. Go give them a shoutout for the amazing work they are doing! For this particular salad, we used their Novelski lettuce.

Also try out our Arugula, pear and feta salad!

Roasted Butternut Salad

Course: From The Kitchen, Something LightDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • For the butternut
  • 1 medium sized butternut

  • Olive oil

  • Salt and pepper, to taste

  • 4 garlic cloves, crushed

  • For the dressing
  • ¼ cup extra virgin olive oil

  • 1/8 cup balsamic vinegar

  • 1 tbsp lemon juice

  • 2 tsp Dijion mustard

  • 1 garlic clove, minced

  • ¼ tsp dried oregano, or any other herb

  • Salt and pepper, to taste

  • To assemble
  • 1 or 2 Novelski lettuce, from Beau Plan Aquaponics, washed and drained

  • 1 red apple

  • 2 handfuls roasted pecans

  • ¼ cup feta cheese, crumbed

Directions

  • For the butternut
  • Preheat your oven to 180C
  • Cut the butternut into cubes of about 1.5cm
  • In a bowl, toss the butternut cubes with olive oil, salt and pepper, and 4-5 cloves of crushed garlic until the cubes are evenly coated
  • Cook butternut for about 30-35mins or until tender with some charred edges
  • Once cooked set aside to cool down
  • For the dressing
  • Whisk or blend all ingredients together, then set aside
  • To assemble
  • In your serving dish, lay down the washed and drained Novelski lettuce
  • Thinly slice the apple and lay slices onto the bed of lettuce
  • Top salad off with the roasted butternut, pecans and crumbed feta
  • Drizzle dressing and serve.
 Recipe inspired by The Mindful Hapa

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