butternut salad recipe

Roasted Butternut and Feta Salad: A hearty salad. Image: Adobe Stock.

Spiced Butternut and Feta Salad is a healthy side dish at a winter braai

Ditch the lettuce and tomato in favour of this heartier recipe for roasted butternut, feta and baby spinach salad. The spice is optional!

butternut salad recipe

Roasted Butternut and Feta Salad: A hearty salad. Image: Adobe Stock.

Butternut is an inexpensive vegetable available all year round in South Africa, and gets a sweetness when roasted.

However, butternut also makes a gorgeous salad to serve as a side dish at a braai or family meal. When roasted, it makes an ideal winter braai side dish when you need something a little heartier than lettuce and tomato.

If you are not keen on chillies, then you can leave them out of the dressing, or serve with your favourite vinaigrette or other salad dressing.

The nuts add crunch but are optional. Pumpkin seeds are also great to add texture.

Don’t swop out the feta however, its salty tang adds an essential touch. Baby spinach lightens the dish, but you can also substitute butter lettuce.

Spiced butternut and feta salad

5 from 4 votes
Recipe by Gillian McAinsh Course: LunchCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time



A light and healthy meal that fills you and satisfies your tummy. A simple and colourful dish ready in 60 minutes.


  • 1 1 butternut, peeled and cut into 2.5cm chunks

  • 1/2 cup 1/2 extra virgin olive oil

  • salt and freshly ground black pepper

  • 1 teaspoons 1 minced fresh hot chilli

  • 1 clove 1 garlic, peeled

  • juice of 2 limes or one lemon

  • 3 cups 3 baby spinach

  • 2 rounds of feta cheese, crumbled or cubed

  • 50 g 50 nuts (hazel nuts, pecan nuts or walnuts), toasted


  • Heat oven to 180°C. Place butternut on a large baking sheet in a single layer, drizzle with 2 tablespoons of the oil, stir to coat and sprinkle with salt and pepper.
  • Roast, turning occasionally, until the chunks begin to brown on corners and are soft inside, 30 to 40 minutes. Remove from the oven.
  • For the dressing: place chillies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a dash of salt and pepper. Process until blended.
  • In a large bowl, toss butternut with baby spinach, nuts and dressing.
  • Serve warm or at room temperature on a platter.

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