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Honey Roasted Butternut & Spinach Salad


Recipe Info

  • Servings : 6
  • Cook Time : 25m
  • Ready In : 35m


  • 550g butternut, peeled and diced
  • 1 tbsp olive oil
  • 1 tbsp honey
  • salt and freshly ground black pepper
  • For the vinaigrette:
  • 11⁄2 tbsps olive oil
  • 11⁄2 tbsps white balsamic vinegar
  • 1 tbsp honey
  • 1⁄2 tbsp onion, finely chopped
  • 2 tsps Dijon mustard
  • salt and freshly ground black pepper
  • For the salad:
  • 140g baby spinach
  • 110g pecan nuts, chopped


Step 1

Preheat the oven to 200°C. In a large bowl, toss the butternut with the olive oil, honey, salt and pepper. Place on a baking sheet and roast in the centre of the oven for 20 – 25 minutes, turning half way, or until tender. When done, remove from the oven and let it cool to room temperature.

Step 2

Meanwhile, combine the vinegar, onion, remaining honey, mustard and whisk in oil, pinch of salt black pepper. Combine the spinach with the roasted butternut squash. Sprinkle over the pecan nuts, drizzle the dressing over and serve.

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