Aunt Baby's Iceberg Health Salad With Roasted Butternut Recipe

Name: Aunt Baby's Iceberg Health Salad With Roasted Butternut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb butternut squash, cut into fingers and roasted (see instructions); 3 cups iceberg lettuce, finely shredded; 5 ounces cucumbers (roughly!); 2 ounces feta cheese (usually one wheel); 1 cup grape tomatoes (known as small plum tomatoes in S A); 2 ounces green onions (spring onions, use as much as you like); ½ cup walnuts (or pecans); ⅓ cup olive oil; 2 tablespoons brown sugar; 2 tablespoons apple cider vinegar; 2 teaspoons Dijon mustard (or any smooth mustard); 1 teaspoon salt (more, if using sea salt flakes)

Servings: persons

12 lb butternut squash, cut into fingers and roasted (see instructions)
3 cups iceberg lettuce, finely shredded
5 ounces cucumbers (roughly!)
2 ounces feta cheese (usually one wheel)
1 cup grape tomatoes (known as small plum tomatoes in S A)
2 ounces green onions (spring onions, use as much as you like)
½ cup walnuts (or pecans)
⅓ cup olive oil
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard (or any smooth mustard)
1 teaspoon salt (more, if using sea salt flakes)

1
Roast the butternut fingers: Set oven at 350 deg F/180 deg Celsius.
2
Mix the olive oil, sugar, vinegar, mustard and salt with a whisk, until it emulsifies, in other words, it forms a thickened mixture.
3
It's best to whisk until at least some of the sugar melts.
4
Use a nonstick oven tin, or spray with nonstick spray.
5
Place butternut fingers in one layer on tin, then with a small spoon dribble the mixture over them and shake, or lift over and over with a spatula so all these fries are covered in some of the dressing.
6
Roast 20 - 25 minutes, until some of the fingers just begin to turn brown or dark at the edges: do not burn.
7
(Do ahead, cool, cover and keep in fridge).
8
Prepare the rest of the veggies.
9
Wash the little tomatoes, pat dry the feta cheese, wash and slice the green onions and slice and chop the cucumber.
10
I also like to heat the nuts in a pan to crisp them, but watch out, they burn easily.
11
Slice the iceberg, then add the rest of the ingredients as you like.
12
Don't toss the salad because you don't want to break up the roasted butternut fingers.
13
Use roomy dessert bowls for this salad, and let everyone drizzle vinaigrette over the salad, to taste.
14
Have a pepper mill ready for those who want pepper.

10144

kcal

Calories

1137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb butternut squash, cut into fingers and roasted (see instructions), 3 cups iceberg lettuce, finely shredded, 5 ounces cucumbers (roughly!), 2 ounces feta cheese (usually one wheel), and more.

Yes, Aunt Baby's Iceberg Health Salad With Roasted Butternut falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Aunt Baby's Iceberg Health Salad With Roasted Butternut

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