Like Sade’s velvety voice, the luxurious creamy texture of this Roasted Butternut Squash Avocado and Feta Salad, wraps you in a soft, downy, duvet. I wanted to make a filling salad sans meat, so I chose ingredients with rich texture that would perfectly complement crisp slices of a baguette. Butternut squash gets better when roasted with a splash of olive oil, acquiring a lovely caramelly crunch that adds an extra facet of flavour. Avocados are cream in vegetable form and yet super healthy. Their subtle flavour contrasts well with strong flavours like that of feta.
The salty feta, gentle avocado and sweet butternut form contrasting ribbons of flavour without being jarring. We enjoyed the salad as a main course and even without the bread it would make a substantial yet not stodgy lunch or brunch dish.
- 250 g butternut squash cubed
- 2-3 avocados diced
- 150 g feta cheese cubed
- 150g mixed greens like lettuce, watercress, baby spinach, rockett
- 11/2 tbsps lemon juice
- 3-4 tbsps extra virgin olive oil
- Freshly cracked black pepper
- Salt (optional)
- Preheat the oven to 180 degrees C, drizzle half the olive oil over the squash in a roasting tin, season lightly with salt (optional) and roast for 45 minutes or until the squash is lightly browned outside and cooked inside. Cool.
- In a bowl, throw in the squash, avocados, feta and greens. In a small bowl whisk together oil, lemon juice and pepper. Drizzle over salad, toss gently with a light touch to avoid squishing the avocado and feta, and serve.