Butternut Salad with an Xmas-inspired Dressing

THE FLAVOURS OF CHRISTMAS, IN A SALAD

The combination of butternut and feta is an absolute classic. The addition of figs, walnuts and a dressing (made out of the fig preserve and mustard) gives this butternut salad a unique twist. Serve it as part of your Christmas feast or as a meal to get you into the festive spirit.

The cinnamon butternut, sweet figs, walnuts and garlic croutons channel the tastes and textures of Christmas!

Christmas is in the air. And there’s no better way to celebrate than with a salad inspired by the tastes and textures of the season. Sweet, salty, crunchy and colourful, this will be a welcomed addition on any party table. Some points to note:

• This salad is an ideal accompaniment to a starchy Christmas feast
• Use fresh figs instead of preserved for a more savoury salad
• Butternut squash is rich in nutrients, especially vitamin A, but low in calories

HEALTH BENEFITS OF BUTTERNUT

The orange-fleshed vegetable is rich in a variety of important vitamins and minerals. In particular, it contains large amounts of vitamins A and C, as well as magnesium and potassium. By being low in calories, it can also aid in weight management. Butternut squash is a source of powerful anti-oxidants, including beta-carotene. It slows cell damage and inflammation in the body, preventing a number of chronic diseases.

PREPARE THE BUTTERNUT

Start by preheating the oven to 180 degrees Celsius (360 degrees Fahrenheit). Butternut is one of those vegetables that is quite hard to prepare. To speed up the process, pre-cut cubes can be bought from the grocery store. Otherwise, approximate 1/2 of a medium-large butternut can be used (or a very small one if you can find one). Cut into more manageable pieces, peel and remove the pulp and pips. Cut into crescent-shaped pieces (as we did) or into bite-sized cubes. Slice 1 small onion into thin strips. Place the vegetables into a baking tray, along with 2-3 tablespoons of olive oil, 1 teaspoon of cinnamon and salt and pepper to taste. Give it a good mix to ensure that everything is coated. Once the oven has reached the desire temperature, cook for approximately 30 minutes. Check on the  vegetables and turn them every 15 minutes or so.

THE XMAS-INSPIRED DRESSING

Instead of a classic honey and mustard dressing, we’re giving it an Xmas twist (while utilising the ingredients at hand). Depending on how sweet you like it, mix 2-3 tablespoons of the preserved fig syrup with 1 tablespoon of yellow mustard. Emulsify it with 1 tablespoon of lemon juice and 1/3 cup (70ml) of extra-virgin olive oil. Season with salt and pepper to taste.

By seasoning the butternut with cinnamon, using walnuts, sweet figs and its preserved syrup in the dressing, a unique (and festive) flavour profile is created. 

Chop 3 preserved figs length-ways into thin slices. Fresh figs can be used for a less sweet taste. After approximately 30 minutes in the oven, remove the roasted butternut and onion and place the fig slices into the baking tray. Pop it back into the oven for roughly 5 minutes. This will allow the figs to caramelise slightly and infuse with the rest of the vegetables. Remove from the oven and wait until the butternut, onion and fig mix have reached room temperature.

Now it’s time to prepare the remainder of the ingredients.  Cut 1/2 cup (60g) of vegan feta cheese into cubes. Give 1/3 cup raw walnuts a rough chop. Wash and dry 2 cups of rocket and/or watercress. The latter gives it even more of a festive taste, while the rocket adds a distinct savouriness.

ASSEMBLE THAT SALAD

Lay down a bed of rocket, watercress or a choice of any preferred greens. Layer slices of cinnamon roasted butternut, onion and figs with chunks of creamy feta cheese. Sprinkle over the walnuts and dried cranberries or pomegranates for a burst of extra festive colour. As it is already quite a sweet salad, the red fruit is completely optionally depending on taste. Drizzle the Xmas-inspired dressing over the salad and season with salt and pepper. Top with 1/2 cup (60g) of garlic croutons.

This beautiful salad looks and tastes just like the festive season. A green and deep orange backdrop with pops of ruby red and crisp white. It is the perfect side dish for a Southern-hemisphere Christmas or to cut the starchiness of a traditional Xmas dinner. Regardless of the season, it is a tasty and refreshing meal that combines sweet, savoury, nutty, creamy and crunchy flavour profiles. Impress your guests with this unique take on a butternut salad.

Butternut Salad with an Xmas-inspired Dressing

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The Zest Kitchen

Category

Salads

Prep Time

15 minutes

Cook Time

35 minutes

Servings: 4 servings

Serving Size: 1 salad

Ingredients

• 1/2 medium-large butternut squash
• 3 preserved figs (keep syrup)
• 1 small onion or 1/2 large onion
• 1/2 cup (60g) feta cheese (vegan or diary)
• 1/2 cup (60g) garlic croutons
• 1/3 cup raw walnuts
• 1/3 cup dried cranberries or pomegranate (optional)
• 2 cups rocket and/or watercress
• 2-3 tablespoons olive oil
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 
  
• For the dressing
• 2-3 tablespoons preserved fig syrup
• 1 tablespoon mustard
• 1/3 cup (70ml) extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180 degrees Celsius (or 360 Fahrenheit).
2. Prepare the butternut by chopping in half, peeling it and removing the pulp/pips. Slice into medium-sized pieces - moon-shaped or cubes.
3. Chop the onion and 3 preserved figs length ways into into thin slices.
4. Place all the butternut and onion into a baking tray. Drizzle with 2-3 tablespoons extra-virgin olive oil and 1 teaspoon of ground cinnamon. Season with salt and pepper to taste.
5. Bake for approximately 30 minutes. Check and turn the vegetables every 15 minutes or so.
6. Add the preserved fig slices and return to the oven for a final 5 minutes.
7. Once cooked, remove from the oven and allow the vegetables to cool to room temperature.
8. Make the dressing by mixing together 2-3 tablespoons of preserved fig syrup, 1 tablespoon mustard, 1 tablespoon lemon juice and 1/3 cup (70ml) extra-virgin olive oil. Season with salt and pepper.
9. Prepare the remainder of the ingredients by cutting 1/2 cup (60g) feta cheese into cubes, giving 1/3 cup raw walnuts a rough chop and washing/drying 2 cups rocket and/or watercress.
10. Now it's time to assemble the salad. Lay down a bed of rocket and watercress. Layer with the roasted vegetables (butternut, onion and fig), walnuts and 1/2 cup (60g) garlic croutons. 1/3 cup dried cranberries or pomegranate can be added optionally.
11. Give a final season with salt, pepper and olive oil. Drizzle over the fig syrup and mustard dressing. Now, enjoy!

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https://thezestkitchen.com/butternut-salad