Zoe Salmen’s warm butternut salad
This wonderfully flavoursome warm salad is a simple way to lighten your Sunday roast or make that BBQ a little fancier. It will last several days in the fridge too, and it’s perfect for a wholesome and filling midweek lunch when you’re rushing out the door. It’s also vegetarian and gluten free.
1 large brown onion, roughly chopped
Good quality olive oil
2 tbsp balsamic vinegar
2 tsp coconut sugar
1 medium butternut - peeled and diced into 1 cm pieces
2 medium kumara - peeled and diced into 1 cm pieces
1 tbsp good quality olive oil
sea salt and pepper
2 handfuls of spinach, roughly chopped
handful of feta cheese, roughly chopped
handful of sundried tomatoes, roughly chopped
2 tbsp pine nuts, dry toasted until fragrant and browned
1 spring onion, finely sliced
Preheat the oven to 180° and place prepared butternut and kumara across a large oven tray. You’ll want plenty of room on the tray so these don’t bunch up - otherwise you won’t get lovely crisp and golden edges. Toss in olive oil and season well with sea salt and cracked black pepper. Place into hot oven and cook for 30 minutes, or until golden brown and cooked through. Only toss once while cooking.
To caramelise your onions, saute them over a low to medium heat in a generous glug of good quality olive oil. Do not let the onions burn, or even brown. Slowly cook until soft and translucent, this should take about 10 minutes. When cooked, add balsamic vinegar and sugar and stir continuously while the sugar dissolves and the vinegar reduces. Transfer into a bowl.
These will keep in the fridge for at least a week in an airtight jar, so make a double batch for your afternoon cheese board if you are that way inclined!
In a salad bowl add spinach, place hot butternut and kumara on top and toss immediately so the spinach wilts slightly. Add feta, sundried tomatoes, pine nuts and spring onion.