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April 17, 2021

Roasted Butternut Salad – wholesome goodness on a plate.

Posted on April 28, 2017 by in salads, vegetables

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Roasted Butternut Salad

My roasted butternut salad is a hit. Every time I make it, people want to know the secret.

My roasted butternut salad has no secret, really. It is just proof that good wholesome ingredients, treated with love and care, do not need much else. I love roasted vegetables. Frankly, I will be happy to eat just that for a meal. Maybe add a little Labneh or Parmesan to it, but keeping it simple, yet delicious!

I made this roasted butternut salad two weekends in a row now, first for missy’s confirmation lunch and then for our first Secret Sunday at Klein Roosboom. Everyone loved it.

Roasted Butternut Salad

I always tell people who attend my cooking classes that every meal you make must have that perfect balance of sweet, salty, sour and bitter. The add textures and you have a winning dish. In this case, the roasted butternut is the sweet element. Sweet naturally, but with a slight smokiness from the roasting. Then you add a little balsamic for the sour element, rocket for the bitter element and lastly the salty element…….. spicy seed mix.

Roasted Butternut Salad

Roasted Butternut Salad

serves 8 or more ( make as much as you want)


2 big butternuts – peeled and cut into big chunks

3-4 T/45-60 ml Olyfberg Olive Oil

30 ml Olyfberg Balsamic Vinegar

salt and pepper

500 g fresh green beans – ends trimmed off and cut in half

fresh rocket

2 x Fairview Chevin – optional

4 T /60 ml Spicy Seed Mix


Preheat the oven to 200 C. Place the chunks of butternut on a baking sheet. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Roast in the oven for 40- minutes or until the butternut is cooked but not soft and mushy. Cool the butternut chunks to room temperature. Get a pot with water on the boil and when the water is boiling, add the beans and blanch for 4 minutes. Remove beans and cool in an ice bowl or ice-cold water to stop the cooking process. You want the beans to still have a crunch to them.

To assemble the salad. Mix the butternut and beans in a mixing bowl by using your fingertips, otherwise you will end up with a mushy mess. Lightly drizzle a little more olive oil over the salad. Top with fresh rocket and the cheese if you are using and just before serving, add the spicy nuts.

Spicy Seed Mix

makes 250 g


250 g mixed seeds – sunflower, sesame, linseed, pumpkin seeds

15 ml olive oil

10 ml Robertsons Portuguese Chicken Spice (Yes, I am obsessed with it!)


Heat a pan or skillet on the stove and add the nuts. Roast while keeping your eye on it all the time, You will hear the pumpkin seeds start to pop and the sunflower seeds change to a golden color. (be careful it burns quickly. Now add the olive oil and spice and mix through. The seed mix, keeps well in a glass container in the fridge to be used on many salads.

Roasted Butternut Salad

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