Butternut salad with raspberry vinaigrette
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- Abigail Donnelly
- 4
- Easy
- Dairy free Vegan recipe collection
- 30 minutes
- 15 minutes
- Zevenwacht Semillion Natual Sweet 2006
- Buy Ingredients Here
Ingredients
- 1 small butternut, halved, pitted and thinly sliced
- 2 T olive oil
- Coarse salt and freshly ground black pepper
- 1/2 cup sunflower oil
- 12 sage leaves
- 100 g granulated sugar
- 1/2 cup water
- 2 cups raspberries, roughly mashed
- 1/2 cup red wine vinegar
Cooking Instructions
1 Preheat the oven to 180°C.
2 Place the butternut slices on a baking tray and drizzle with the olive oil. Season to taste. Roast in the oven for about 10 minutes, or until soft on the inside and crisp on the outside.
3 Meanwhile, heat the sunflower oil in a saucepan over a high heat and deep-fry the sage leaves for a few seconds, or until crisp and vibrant green in colour. Drain on kitchen paper.
4 Arrange the butternut slices on a platter and scatter over the fried sage leaves and crumbled feta. Drizzle with the raspberry vinaigrette and serve immediately.
5 To make the vinaigrette, combine the sugar, water and raspberries in a saucepan over a low heat. Cook gently until the raspberries have softened, then set aside to cool. Once cool, whisk in the vinegar.
I usually double up on the dressing and save it in a jar for other uses – every time I make this salad people devour it!