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Roasted Butternut Salad

Butternut squash is very nutritious, with a rich array of vitamins (especially rich in vitamin A), minerals and antioxidants as well as significant amounts of digestive fibre. It has a distinctive flavour, it is also low in calories, yet filling.

Try this roasted butternut salad as a side dish with your next meal or add thinly sliced lean meat to enjoy it as your main showstopper dish.

Cooks in: 30min
Serves: 4


  • 750g butternut, peeled and cut into cubes
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • ½ tsp ground cinnamon
  • 2 handfuls fresh rocket or baby spinach leaves (or a mixture)
  • 150g goats cheese or feta, roughly crumbled
  • 1 Tbsp balsamic vinegar, for serving
  • 1 Tbsp olive oil, for serving
  • Handful mixed raw nuts, roughly chopped, to serve
  • Salt and freshly ground black pepper to taste



  • Preheat your oven to 200⁰C
  • Cook the butternut in a large pot of salted boiling water for 15 minutes, or until the pieces can be easily pierced with a knife. Drain and set aside to steam dry slightly.
  • Gently toss the butternut with the olive oil, honey, cinnamon and a good pinch of salt and pepper and transfer to a non-stick baking tray.
  • Roast for about 20 minutes, or until lightly golden and crispy on the outside but still fluffy on the inside. Remove and set aside to cool.
  • While the butternut cooks, lightly toast the nuts in a dry pan until golden and fragrant.
  • To serve, lay your rinsed salad leaves on a serving platter, then layer over the butternut, cheese and nuts.
  • Drizzle over some extra olive oil and a dash of balsamic vinegar just before serving.
  • Bon Appetit!