Festive Butternut and Feta Salad
This roasted butternut salad brings golden edges, salty feta and a bright orange-and-lemon dressing to your festive spread. A little smoked paprika gives the sweet butternut a savoury lift.
Serve it on a wide platter so the tender cubes keep their shape and everyone gets a helping of the crunchy seeds. Let the roasted vegetables cool before adding the leaves.
Why it works on a South African Christmas table
It sits happily alongside braaied chicken, grilled fish or Christmas gammon without needing last-minute oven space. Prepare the components ahead, then assemble just before lunch for a fresh summer side.
Ingredients
For the dressing
Instructions
- 1Set the oven to 210°C, or 190°C on fan. Place two shallow roasting trays nearby; giving the butternut plenty of space helps it brown rather than steam.
- 2Combine the butternut with the roasting oil, paprika, salt and pepper in a bowl. Divide between the trays, arranging the chunks in one layer with a flat cut side against the metal.
- 3Roast for 35–40 minutes, turning the pieces and swapping the trays halfway through. Remove when a knife slides easily into the centres and the undersides have golden patches. Leave on the trays for about 20 minutes, until cool enough not to wilt the salad leaves.
- 4Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat for 3–4 minutes, shaking frequently. Once fragrant and lightly coloured, transfer to a saucer to cool.
- 5Cover the onion with cold water and leave for 10 minutes, then drain and pat dry. Wash the salad leaves if needed and dry thoroughly.
- 6Whisk the dressing ingredients in a small jug until blended. Taste with a piece of butternut; add a small extra squeeze of lemon if the orange is particularly sweet.
- 7Arrange the leaves and onion on a serving platter. Spoon over the cooled butternut and feta, then drizzle with the dressing. Finish with the pumpkin seeds and serve straight away.
Nutrition (per serving)
- Calories
- 316 kcal
- Carbohydrates
- 25.2 g
- Protein
- 8.9 g
- Fat
- 21.1 g
- Saturated fat
- 6 g
- Sugar
- 9.4 g
- Fibre
- 3.9 g
- Sodium
- 682 mg
- Cholesterol
- 33 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Roast the butternut up to a day ahead. Cool promptly, refrigerate in a covered container within two hours, and keep separate from the leaves and feta.
- Mix the dressing a day ahead and refrigerate in a jar. Shake before using. Store cooled toasted seeds in an airtight container at room temperature.
- For a festive braai, assemble a smaller platter first and keep extra components chilled. Keep the salad shaded and refrigerate within two hours, or one hour in temperatures above 32°C.
- Allow about 20 minutes for cooling in addition to the preparation and cooking times. Most of the salad preparation can happen while the butternut roasts.
Frequently asked questions
Can I serve this salad cold?
Yes. Chilled roasted butternut works well here, especially on a hot Christmas Day. Add the dressing, leaves and seeds only when you are ready to serve.
What can I use instead of feta?
A firm dairy-free feta-style alternative works well. Alternatively, leave out the cheese and add drained chickpeas; taste the finished salad before adjusting the salt.
Why is my butternut soft but not browned?
Crowded trays trap moisture. Spread the pieces out, dry them before adding oil, and use shallow metal trays rather than a deep roasting dish. Check for tenderness early if your chunks are smaller than 3 cm.
