Roast Butternut Salad with Chimichurri
Butternut is one of the most versatile vegetables. It happily takes on any number of flavourings. It’s one of my favourite vegetables to cook with. This roast butternut salad with Chimichurri makes a lovely side to serve with these kebabs, roast chicken or a succulent fillet. Or, add chickpeas and some roast red peppers for a satisfying Middle-Eastern style salad.
I season the butternut with ground coriander and a touch of mixed spice, which lends a subtle, earthiness. The sharp contrast of the minted chimichurri dressing is a real joy. It contrasts the sweetness of the butternut beautifully. For nutty texture and crunch, I finish with handfuls of toasted pumpkin seeds. Feta and butternut are wonderful bedfellows, although a creamy goat’s milk will work equally well. I serve the salad warm or at room temperature. Fridge cold masks the flavour, so if you’re taking it to work, try warming it slightly before tucking in.
Roast Butternut Salad Chimichurri
Serves 4 -6
30 ml (2 tablespoons) extra virgin olive oil
800 g or 1 large butternut, peeled and roughly chopped
2.5 ml (1/2 teaspoon) ground coriander
2.5 ml (1/2 teaspoon) mixed spice
100 g feta cheese
40 g wild rocket
35 g (1/4 cup) toasted pumpkin and sunflower seeds (combined)
Chimichurri dressing
generous handful each of flat leaf parsley, mint and basil
zest of half a lemon
45 ml (3 tablespoons) lemon juice
60 ml (1/4 cup) extra virgin olive oil
a pinch of dried red chilli flakes
5 ml (1 teaspoon) honey
salt and freshly ground black pepper
Preheat the oven to 200º C. Line a baking sheet with parchment paper. Arrange the butternut onto the sheet in a single layer.
Drizzle with olive oil and season with coriander, mixed spice, salt and black pepper. Toss to coat. Roast for 40-45 minutes until the edges are golden and caramelised.
Place all the dressing ingredients in a bowl and whisk to combine.
To assemble, add the butternut to a large mixing bowl along with the feta, rocket and toasted seeds. Drizzle over three quarters of the dressing. Transfer the salad to a serving plate and finish with the remaining dressing.
More of butternut recipes that we make often.
3 Comments. Leave new
Stunning photographs! Looks delicious 🙂
Thanks Caroline. This is one of my favourite ways to roast butternut, super yum and simple.