NZ Woman's Weekly

Warm autumnal salad recipe

  • Meal Type

  • Servings

  • Courses


A roasted root vegetable salad will still taste great as leftovers the next day.

  • 1 large butternut
  • 2 tbsp olive oil
  • Salt
  • Black pepper
  • 4 large vine-ripened tomatoes
  • 100g rocket leaves
  • 100g cow’s feta, broken into cubes
  • ½ cup walnut halves, toasted
  1. Preheat oven to 190°C. Carefully cut butternut in half and scoop out seeds. Slice into wedges and place in roasting tray. Drizzle with olive oil and season with salt and pepper.
  2. Roast in oven for 15 minutes, add tomatoes to tray and cook for a further 10 minutes.
  3. Remove from oven. Arrange on serving dish with rocket, feta and toasted walnuts, drizzle with rocket oil (see below) and dollops of Kalamata honey.

Rocket oil

  • 100g rocket leaves
  • 4 tbsp olive oil
  1. Bring a small pot of lightly salted water to the boil, drop in the rocket, then pull out again immediately, running under cold water in sieve until cold. Using a hand blender, blitz the rocket and oil together until smooth.

Kalamata honey

  • 12 pitted Kalamata olives
  • 1 tbsp honey
  1. Using a hand blender, blitz olives and honey together into a smooth paste.

Take a look at this smoked chicken, potato and feta salad recipe here.

Issue 1541

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