Recipe by Angela Ridge
It is a natural feeling to want to eat light once the weather begins to warm. This roast butternut, apple and feta salad with mint and pomegranate dressing is the perfect summer salad to add to your daily food repertoire, not only is it incredibly light and fresh but the additions of mint and pomegranate turn the whole dish into summer in a bowl. For the quick and easy recipe for this roast butternut, apple and feta salad with mint and pomegranate dressing read below. Add this to a summer braai or serve it up as a meat-free meal for the family.
Roast butternut, apple and feta salad with mint and pomegranate dressing
- 500g butternut, cut into small chunks
- olive or avocado oil, for drizzling
- salt and freshly ground black pepper, to taste
- 1 Granny Smith apple
- lemon juice
- 30ml (2 tbsp) pumpkin seeds, toasted
- zest of 1 lemon
- 60ml (¼ cup) pomegranate rubies
- 8 fresh mint leaves
- 100g feta
- 1½ tbsp pomegranate molasses
- 60ml (¼ cup) extra virgin olive oil
Preheat the oven to 200°C.
Coat the butternut in oil and season with salt and pepper. Roast in the preheated oven until golden brown and beginning to crisp, 40 – 45 minutes.
Core the apple, cut into slices and toss in lemon juice to stop the apple from browning.
Arrange the warm butternut on a serving platter. Scatter over the apple slices, pumpkin seeds, lemon zest, pomegranate rubies and mint leaves. Crumble the feta over the salad.
Whisk together the pomegranate molasses, extra virgin olive oil and a pinch of salt in a small bowl, and drizzle over the salad.