Butternut salad with raspberry vinaigrette

Butternut salad with raspberry vinaigrette

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  • 4
  • Easy
  • Dairy free Vegan recipe collection
  • 30 minutes
  • 15 minutes
  • Zevenwacht Semillion Natual Sweet 2006
  • Buy Ingredients Here


  • 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.

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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  • Amanda
    April 3, 2015

    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!