Christmas recipe Roast butternut and baby corn salad MzansiBride

Winona Griggs

Try this festive recipe for a delicious salad!

This amazing salad is perfect for a South African Christmas meal. It’s packed with delicious flavors and beautiful colors that will impress everyone at the table. And the best part? You can prepare the roasted vegetables in advance, giving them plenty of time to soak up all the delicious flavors before serving.

I love making big salads like this because they’re budget-friendly and can feed a crowd. I paired this salad with my famous Christmas Gammon with a Sticky Orange and Ginger Glaze and some crispy potato wedges. It was a hit with all ten of my hungry guests!

I’m not a big fan of butternut squash since I prefer savory flavors over sweet ones. But when it’s roasted and combined with tender corn, baby carrots, feta, watercress, spinach, and rocket, it’s actually quite enjoyable. To give the salad some acidity, I like to add a splash of lemon juice to the dressing. And for an extra bit of texture, I toss in sunflower seeds coated in soy sauce.

If you want more South African Christmas recipes, be sure to check out Getaway’s Christmas recipe guide.

Roast Butternut and Baby Corn Salad with Feta and Sunflower Seeds

Serves 10 as a side salad, or 6 as a main course.

– 1 large butternut, peeled, deseeded, and cubed

– 2 cups (500 ml) tiny little carrots (or big carrots, peeled and cut into cubes)

– 1 large punnet baby sweetcorn

– 7 T (105 ml) olive oil

When it comes to salads, there’s one that stands out from the rest – the roast vegetable salad. I recently tried it and I was blown away by the amazing flavors. Let me tell you about this delightful dish and why it’s worth your attention.

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The first thing that caught my attention was the variety of colorful and flavorful vegetables. The recipe called for a mixture of butternut, red onion, and red pepper, but you can mix it up with any vegetables you like!

After roasting the vegetables until they were tender and slightly charred, I added a generous handful of mixed rocket, watercress, and baby spinach. These dark leafy greens added a fresh and vibrant element to the salad.

Next, I sliced up some celery and crumbled over some peppered feta cheese. The creamy and tangy feta paired perfectly with the roasted vegetables.

To add some crunch and texture, I sprinkled over sunflower seeds. They provided a nutty flavor and added a delightful crunch to each bite.

Now, let’s talk about the dressing. It was the perfect balance of tangy and creamy. I combined the reserved juices from the roast vegetables with a pinch of hot English mustard powder, caster sugar, lemon juice, Kikkoman soy sauce, white wine vinegar, and olive oil. The result was a dressing that elevated the flavors of the salad.

When it comes to serving this salad, I have a few tips for you. First, make sure to let the vegetables cool slightly before adding the greens and other toppings. This will prevent wilting and ensure the salad stays fresh and crisp. Second, drizzle the dressing over the salad just before serving. This way, each bite will be coated in the tangy and flavorful dressing.

In conclusion, the roast vegetable salad is a delicious and satisfying dish that is perfect for any occasion. Whether you’re looking for a healthy lunch option or a flavorful side dish, this salad has got you covered. Give it a try and prepare to be amazed by the burst of flavors!

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To prepare this recipe, first preheat the oven to 190°C. Next, take the butternut cubes and place them on a roasting tray. Drizzle half of the olive oil over the cubes, making sure they are evenly coated. Sprinkle with a generous amount of salt and black pepper. Use your hands to toss the cubes, ensuring they are well coated with the oil and seasonings.

Now, it’s time to roast the butternut cubes. Leave them uncovered in the oven for 25-30 minutes, or until the edges turn a lovely brown color. While the cubes are roasting, push them to one side of the tray. On the other side, arrange the baby sweetcorn and carrots. Drizzle the remaining olive oil over them and give everything a good seasoning. Toss well to make sure the vegetables are coated in the oil and seasoning.

After 15 minutes, take out the tray from the oven. Remove the butternut cubes and place them in a large bowl. Cover the bowl with clingfilm to keep the cubes warm. Put the tray back in the oven and let the sweetcorn and carrots roast for another 15 minutes. They should become toasty and tender.

Once the sweetcorn and carrots are done, add them to the bowl with the cooked butternut cubes. Make sure to gently combine everything together. You can now leave the mixture at room temperature until you’re ready to use it in your recipe.

To make the dressing, I like to start by pouring any flavorful juices that have collected under the roasted vegetables into a small mixing bowl. Then, I add some mustard powder, a bit of caster sugar, a squeeze of lemon juice, a drizzle of soy sauce, and a splash of vinegar. I give it all a good stir until the sugar melts away. Next, I whisk in some smooth olive oil to create a silky, well-blended emulsion. To bring out the flavors even more, I season it with a pinch of salt and a sprinkle of pepper. If you’re in the mood for a tangier dressing, you can always add a bit more lemon juice or vinegar to suit your taste.

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As for the sunflower seeds, I like to toast them up first. I heat a large frying pan over medium-low heat and gently toss the seeds until they turn a lovely golden brown. Then, I turn up the heat to medium and add a splash of soy sauce, making sure every seed gets coated in that savory goodness. I let them sizzle away for about 30 seconds, until the pan dries up and the seeds are toasted to perfection. After they cool down a little, they’re ready to be added to the salad.

If you’re looking for a simple yet delicious salad recipe, I’ve got just the thing for you. Lay the leaves on a large serving platter, then add the roast vegetables, chopped celery, and feta cheese on top. Just before serving, drizzle a light amount of dressing over the salad and sprinkle some sunflower seeds on top.

This recipe was originally published on Scrumptious SA.

If you’re interested in more mouthwatering recipes, you’ll love my new cookbook, Scrumptious: Food for Family and Friends (Struik Lifestyle). You can find it at all major bookstores in South Africa.

If you’re interested in more mouthwatering recipes, you’ll love my new cookbook, Scrumptious: Food for Family and Friends (Struik Lifestyle). You can find it at all major bookstores in South Africa.

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