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imageThis multicoloured salad is the perfect side dish to a summer barbecue or even a vegetarian main dish. It is also perfect as a warm winter salad and tastes even better the next day so make plenty and you will have a ready to go lunch as well.

Serves 4


  • 1 small butternut squash (about 500g), deseeded and cut into bite sized cubes
  • 3 small beetroots, peeled and cut into bite sized cubes or a pack of ready cooked beetroot, drained and cut into cubes
  • 1 red onion, very finely sliced
  • 200 g / 7 oz feta , cut into small pieces or crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove of garlic, or more if you like garlic
  • 2 tablespoons fresh coriander and parsley, washed and roughly chopped
  • 4 tablespoons sunflower seeds or pine nuts, dry toasted
Preheat the oven to 180 c / 350 F
Put the beetroot (if raw) and the butternut on a baking tray and drizzle with olive oil
Sprinkle with salt and black pepper and add a little thyme to the butternut
Pop the beetroot and butternut oven for about 45 minutes
When the veggies feel soft, take it out of the oven and let it cool
Place the cool veggies and the onion on a bed of baby spinach, arugula or other greens
Add the feta and the toasted pine nuts or pumpkin seeds
Mix all the vinaigrette ingredients together until blended and pour over the salad
Mix well
You can  substitute the feta with blue cheese or goats cheese. Yum!