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Butternut, Spinach & Feta Salad

INGREDIENTS:

  • 1 Butternut, halved, pitted and cut into 2 cm thick strips
  • 15 – 20 ml Olive oil
  • Salt and pepper
  • A squirt or two of good quality honey
  • 1 small bag – 50 gr or so of fresh spinach leaves
  • 1 cup of balsamic vinegar
  • One or two wheels of good quality/ Danish feta cheese
  • A handful of seed selection. We suggest a mixture of poppy seeds, sunflower and pumpkin seeds.

METHOD:

  • Simply arrange the butternut in an oven pan and drizzle with olive oil.
  • Season with salt and pepper and roast in the oven until soft. Drizzle with honey and roast for another 5 minutes, ensuring a good roast coloring throughout the pieces of butternut.
  • In the meantime add the balsamic vinegar to a small saucepan on high heat until it starts to boil, remove from heat and gently stir to ensure it reduces to a sweet glazy, sticky sauce.
  • Arrange spinach leaves on a platter, add the roasted butternut, add crumbled feta cheese and scatter with seeds.
    Pour balsamic glaze over the salad and serve with turkey or ham.
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