It’s no secret I am not a huge salad fan. But I don’t mind a warm salad like this Roasted Butternut Salad.
Roasted Butternut Salad
Today I was really out of ideas as to what to cook . I thought let me find a way to make butternut a little exciting.
I came across this recipe from healthyfitnessmeals blog and it looked rather appetizing. I think the colours was enough to convince me.
My hubby absolutely loves a good butternut salad so I thought I will surprise him. He’s already excited hearing that I made it.
Hope his tastebuds approve. Even if it doesn’t he has to eat it, or he can starve…Lol!
Like my mum told us when we were little, eat or starve. But I have a feeling he is going to approve of it because I love it.
It is so easy to put together, especially if you’re a lazy cook like me. I guess you don’t have to make it exactly like this, you can substitute ingredients.
For me it worked out fine because I had all of the ingredients at hand. I am serving this salad as a side with another green salad and a potato bake.
I am no expert at pairing stuff, I love potatoes and I love this salad and that’s all that matters…haha! So if you want weird dinners you welcome to visit.
What do I need for the salad
All you need is a butternut, cinnamon, olive oil, garlic, thyme, feta, cranberry, honey and some salt and pepper. Easy Peasy.
You can substitute the feta with blue cheese and you can leave out the cranberries if you wish. I would have added some rocket, only I didn’t have any.
This salad is so flavorful and interesting. I love the crunchiness of the pecans and the tanginess of the cranberries .
The honey just adds that perfect amount of sweetness and it has that hint of cinnamon. It’s funny how some things just work so well together.
Making the salad
Firstly, you will need to peel and chop the butternut into little cubes. Mix it with the cinnamon, salt, pepper, garlic and olive oil.
It is roasted in the oven for about 30 minutes. In the last 5 minutes I added my pecan nuts so it could roast with the butternut.
Once removed from the oven you drizzle the honey over and add the cranberries and feta. Sprinkle some fresh thyme and serve.
This salad is enough for us four because we are eating it as a side. But if it’s a main meal then you may only make 2 servings.
If you do try this recipe let me know your thoughts. It is always appreciated and I love every little feedback I receive.
More Recipes to try:
Roasted Butternut Salad
- 700 gram butternut cut into cubes
- 2 tbsp olive oil
- 1 tsp cinnamon
- 2 large cloves garlic minced
- 2 tbsp honey
- 2 tsp fresh thyme
- 1/3 cup cranberries
- 1/3 cup pecan nuts
- 1/4 cup feta cheese crumbled
- Preheat oven to 180 degrees Celsius.
- Peel and chop butternut into cubes. Mix the cinnamon, salt, pepper, garlic and olive oil with the butternut. Spread on a tray lined with baking paper, single layer and roast for 30-35 minutes until soft and golden brown
- In the last 5 minutes of cooking time toss the pecans with the butternut and allow it to roast
- Remove from the oven and stir in the dried cranberries and honey. Sprinkle the crumbled feta and thyme over and serve warm