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Roasted Butternut, Rocket & Pumpkin Seed Salad

Roasted butternut is a winner on any menu in my opinion but in warm weather it seems best served in a salad. The pumpkin seeds can be roasted with the butternut or added raw as a sprinkle on top of the salad. A seed mix is also an option.

As a side for a braai, a quickly seared steak, a homemade burger patty or grilled fish, the roasted butternut salad is quick to prepare and a simple way to boost the nutrient quality of an easy meal.

A large portion of butternut makes for a nutrient and flavour dense starch substitute. We need carbohydrate energy but is important to stay away from highly refined, white starches and fried chips. Butternut will offer more fibre than a white bread roll, a popular braai starch.

roasted butternut

 

Roasted Butternut, Rocket & Pumpkin Seed Salad Recipe

By Kelly Published: July 3, 2013

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

Serve with grilled hake and wholewheat cous cous

Ingredients

Instructions

  1. Place the butternut cubes in an oven proof dish, coated with non-stick spray. Add a tablespoon of canola or olive oil and toss to coat all the pieces. Sprinkle with vegetable spice. Bake at 180 C for 25 minutes.
  2. In the mean time, add lettuce and rocket to a salad bowl and crumble the feta over the leaves.
  3. When the butternut has cooled for a few minutes, add it to the salad bowl and toss. Sprinkle the pumpkin seeds over the salad and serve.
    Roast Butternut Salad
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