Crazy About… Warm Butternut and Avo Salad with Herb Dressing

Avo butternut salad 1 2

It’s too cold for mojitos (cries into pillow), so I decided to use my mint and lime in a herby, minty salad dressing instead. I love it when plan B works! This meal is packed with superfoods, and the mint and coriander add a lovely, fresh taste to the roasted veggies.

Avo butternut salad 3

This is a warm salad, perfect for cold, wet, wintry days. Just because summer’s gone, doesn’t mean you have to give up salad! Just serve it warm, and you’ve got an easy, delicious, healthy meal!

Warm Butternut and Avo Salad with Herb Dressing

  • Difficulty: easy
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Supplies:

800g butternut, peeled and cubed
250g spinach, cooked
2 large ripe avos
1 red pepper & 1 yellow pepper
Zoodles (zucchini noodles)
1 disc feta
2 tablespoons olive oil
1 tbablespoons minced garlic

Dressing:

1 large handful mint
1 large handful coriander
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper

Making It Happen:

Preheat your oven to 200°C. Par-cook the butternut, either by steaming or boiling, until just soft. Place the butternut in an oven roasting dish, add sliced peppers, drizzle with olive oil and roast for 10 minutes.

Meanwhile, boil or steam the spinach, set aside.

Dressing:

Blitz all ingredients. That’s it.

Cook the zoodles for 1 minute in the microwave.

In a large salad dish, layer spinach at the bottom. Top with cooked butternut, peppers and zoodles. Place avo on top, then feta, then drizzle with dressing. Serve warm.

Monthly Mystery Munchies # 9: Butternut Salad with Mustard Vinaigrette

Credit: Google Images

Credit: Google Images

Haaaaaapy New Year! Ann and I ‘met’ last year, and we’ve been doing our Monthly Mystery Munchies since May. It’s been a wonderfully rich and valuable experience – I have learnt so much about food – from ingredients to cooking methods, and it’s one of my favourite parts of blogging. I can honestly say I fervently look forward to it every month, and I avidly check Ann’s blog to see what she’s created. One thing I do know, before seeing her recipes, is that her food is always fun, definitely interesting, and incredibly tasty!

Butternut salad 2So about the New Year. The Christmas holidays were wonderful, albeit very busy, but packed with overindulgence. My hips, tummy and butt are testament – don’t make me show you the evidence. Let me give you a glimpse into the severity: Christmas lunch is always a big deal. Although relaxed, we went all out. I mean it’s the one time when I have a real excuse, so why not? Well, hips. That’s why not. Anyways, there were seven of us this year, and this the meat we collectively made: turkey stuffed with pork and onion stuffing (moi), glazed gammon (my very talented mom-in-law), and, because that wasn’t enough for six adults and one little dude, my brother-in-law did a turducken. That was just the meat! Yeah, uh, time to detox, which leads me to this month’s theme – salad.

Butternut salad 4Before you start yawning from boredom, we decided that it would be a good idea to do something healthy, but not the traditional lettuce, tomatoes, cucumber. Because that would bore that crap out of me. This salad is so tasty. The sweetness of the butternut and peppers is balanced by the baby spinach leaves, and the feta cheese finishes it off perfectly. Natch, I made a vinaigrette. I do love mustard, so I did healthy salad dressing version, no cream or butter, just mustard, lemon juice, garlic, and olive oil. All super healthy. I feel thinner already. I decided not to add meat to this salad, but you can throw in some shredded chicken or cubed beef – totally up to you. It’s easy and tasty, and in 40C heat, it’s refreshing to eat a cool meal instead of something steaming hot. Ann made an impressive 5-layer salad! Be sure to check it out! And again, happy 2016!

Butternut Salad with Mustard Vinaigrette

  • Servings: 4
  • Difficulty: super easy
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Supplies:

1kg butternut squash, cut into 1-inch cubed and steamed
250g baby spinach leaves
1 red pepper, sliced
1 yellow pepper, sliced
1 disc feta cheese

Vinaigrette:
1 tablespoon wholegrain mustard
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1 clove garlic, minced
1 pinch paprika
Salt to taste
1/2 cup olive oil

Making it happen:

Steam the cubed butternut, let cool and transfer to a salad bowl/dish. Add the chopped peppers and baby spinach leaves, and crumble the feta over the salad. Mix well.

In a small bowl, mix all of the vinaigrette ingredients and pour over the salad.

Butternut salad