Butternut and goat's cheese salad

Enjoy this salad as a starter or light meal, it’s also delicious as a side dish.
recipe, salad, summer, light meals, butternut,goat
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Recipe from: 11 December 2015
Preparation time: 35 min
Cooking time: 40 min


  • 100
    olive or avocado oil
  • 45
    balsamic vinegar
  • juice of 1 orange
  • 15
  • salt and pepper
  • SALAD:
  • 500
    butternut, peeled and cubed
  • 500
    beetroot, peeled and cut into wedges
  • 100-150
    mixed fresh salad leaves, including rocket and small beetroot leaves
  • 2
    spring onions, thinly sliced
  • 100
    goat's cheese, crumbled
  • 75
Servings: Change Serving



Salad dressing:
Mix all the ingredients together and season to taste.

Preheat the oven to 200 °C.

Place butternut and beetroot on a baking tray and pour a third of the salad dressing over. Roast for 30-40 minutes or until cooked.

Arrange salad leaves on a large salad platter or individual plates. Place butternut and beetroot on top and sprinkle the spring onions, cheese and dukkah over.

Serve immediately with the remaining salad dressing. The salad is delicious warm or at room temperature.

Use feta, pecorino or ricotta cheese instead of the goats’ cheese.
Substitute the dukkah with chopped nuts of your choice or a mixture of nuts and seeds, for example sesame and sunflower seeds.
To keep salad delicious and fresh on a hot summer’s day, crumple up a large piece of baking paper. Wet it under running water. Squeeze out the excess water and place it directly on top of the salad. The paper will dry out, but the salad won’t. If the paper dries out too much, wet it again.

Recipe reprinted with permission of Heleen Meyer.

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Read more on: goat's cheese  |  butternut  |  recipe  |  summer  |  salad  |  light meals


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