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0 from 6 votes

Roasted butternut salad with Danish feta, cranberries and pumpkin seeds

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 -6
Course: Side Dish , Salad

Ingredients

  • 1 butternut sliced into wedges/rings
  • 2 tablespoons olive oil
  • salt & pepper to taste
for the salad
  • 4-6 cups fresh baby spinach
  • 1/2 cup dried cranberries soaked in boiling water until plump and juicy
  • 1/4 cup pine nuts
  • 1/4 cup pumpkin seeds
  • 1 cup Danish feta cubed
for the dressing
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons raspberry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar or sugar substitute
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Pre-heat the oven to 200°c.
  2. Place the butternut on a baking sheet then drizzle with olive oil and season to taste.
  3. Place in the oven and allow to roast for 15-20 minutes until golden brown and cooked through.
  4. Remove from the oven and allow to cool slightly.
  5. In a frying pan, toast the pine nuts and pumpkin seeds until golden brown and fragrant.
  6. Remove and allow to cool.
  7. Arrange the baby spinach leaves, roasted butternut, cranberries, nuts, seeds and feta cheese on a large platter.
  8. For the dressing, whisk together all the ingredients then pour over the salad and serve immediately.