Butternut and baby spinach with warm dressing

Butternut and baby spinach with warm dressing

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  • 4 - 6
  • Easy
  • Health conscious
  • 15 minutes
  • 35 minutes
  • Woolworths Fairview Sauvignon Blanc 2019

This warming winter salad features leeks, charred beans, olives baby spinach and a flavour-packed anchovy and sherry vinegar dressing. Say goodbye to bland butternut salads!


  • 1 butternut, peeled and roughly cubed
  • 1/2 cup olive oil
  • 1 T garlic, crushed
  • 10 anchovy fillets
  • 1/2 cup sherry vinegar
  • 4 leeks, halved crosswise
  • 150 g green beans
  • 100 g green olives, pitted and smashed 

Cooking Instructions

1. Preheat the oven to 180°C. Place the butternut on a tray, drizzle with 1 T olive oil and roast for 30 minutes.

2. Heat the remaining olive oil in a pan, add the garlic and anchovies and fry for 5 minutes. Add the sherry vinegar and bring to a boil. Add the leeks and reduce the heat, then poach for 5 minutes.

3. While the leeks are poaching, char the green beans in a very hot pan.

4. To serve, transfer the butternut, leeks and beans onto a platter, top with the olives and pour over the dressing.

Find more salad recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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