Aunt Baby's Iceberg Health Salad With Roasted Butternut
photo by Zurie
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1⁄2 lb butternut squash, cut into fingers and roasted (see instructions)
- 3 cups iceberg lettuce, finely shredded
- 5 ounces cucumbers (roughly!)
- 2 ounces feta cheese (usually one wheel)
- 1 cup grape tomatoes (known as small plum tomatoes in S A)
- 2 ounces green onions (spring onions, use as much as you like)
- 1⁄2 cup walnuts (or pecans)
-
To roast the butternut fingers
- 1⁄3 cup olive oil
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard (or any smooth mustard)
- 1 teaspoon salt (more, if using sea salt flakes)
directions
- Roast the butternut fingers: Set oven at 350 deg F/180 deg Celsius.
- Mix the olive oil, sugar, vinegar, mustard and salt with a whisk, until it emulsifies, in other words, it forms a thickened mixture. It's best to whisk until at least some of the sugar melts.
- Use a nonstick oven tin, or spray with nonstick spray.
- Place butternut fingers in one layer on tin, then with a small spoon dribble the mixture over them and shake, or lift over and over with a spatula so all these fries are covered in some of the dressing.
- Roast 20 - 25 minutes, until some of the fingers just begin to turn brown or dark at the edges: do not burn.
- (Do ahead, cool, cover and keep in fridge).
- Prepare the rest of the veggies. Wash the little tomatoes, pat dry the feta cheese, wash and slice the green onions and slice and chop the cucumber. I also like to heat the nuts in a pan to crisp them, but watch out, they burn easily.
- Slice the iceberg, then add the rest of the ingredients as you like.
- Don't toss the salad because you don't want to break up the roasted butternut fingers.
- Use roomy dessert bowls for this salad, and let everyone drizzle vinaigrette over the salad, to taste.
- Have a pepper mill ready for those who want pepper.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).