Butternut and feta salad with fig dressing
The Butternut and Feta Salad with Fig Dressing is a stunning, crowd-pleasing dish that combines vibrant colours, textures, and flavours in every bite. Sweet roasted butternut cubes, salty Danish feta, crunchy toasted nuts, and chewy dried cranberries come together in perfect harmony, finished with a tangy fig jam dressing (check my recipe) elevates this salad into something truly memorable.This Butternut and Feta Salad with Fig Dressing is ideal for entertaining, holiday meals, or a healthy weeknight dinner. Its beautiful presentation, with edible flowers and colourful ingredients, makes it a showstopper on any table. Despite its elegance, the ingredients are simple and easy to find, making it effortless to prepare yet impressive to serve.Packed with nutrients, fiber, and natural sweetness, this salad is as healthy as it is delicious. The balance of sweet, salty, nutty, and tangy flavours ensures every bite delights the palate. Whether served as a starter, a side, or a light main, the Butternut and Feta Salad with Fig Dressing is versatile, satisfying, and perfect for anyone who loves fresh, seasonal, and visually stunning dishes.
Ingredients
- For the roasted butternut:
- 700 g butternut, cubed
- 2 Tbsp olive oil
- 2 tsp fig balsamic reduction (optional)
- salt and pepper to taste
- For the salad:
- 200 g green salad leaves of your choice (I like to use Frisee salad leaves and rocket, if available)
- 50 g toasted nuts and seeds (sunflower, sesame, walnuts)
- 50 g dried cranberry, roughly chopped
- 150 g Danish feta, broken into pieces
- 150 g salad dressing with fig jam (check my recipe)
- edible flowers for decoration (optional)
Instructions
Roast the Butternut:
Preheat your oven to 200°C. In a bowl, toss the butternut cubes with olive oil, salt, pepper, and, if desired, a splash of fig balsamic reduction. Spread the cubes evenly in an ovenproof dish and roast for 30 minutes, or until tender and lightly caramelized. Allow the butternut to cool completely. (This step can be prepared a day in advance—store the roasted butternut in the refrigerator. On the day you plan to assemble the salad, remove it from the fridge and allow it to come to room temperature before serving.)Prepare the Dressing:
Mix the salad dressing with fig jam (check my recipe) and set aside until ready to serve.Assemble the Salad:
Just before serving, arrange the green salad leaves on a serving platter or in individual bowls.Add the Toppings:
Top the greens with the cooled roasted butternut chunks. Sprinkle with toasted nuts and dried cranberries for added crunch and sweetness.Add the Feta:
Arrange the Danish feta chunks on top of the salad.Dress and Decorate:
Drizzle the fig jam dressing evenly over the salad. Finish with edible flowers for an elegant touch and a visually stunning presentation.Serve and Enjoy:
Serve immediately and enjoy this vibrant, seasonal salad. The sweet roasted butternut, salty Danish feta, crunchy toasted nuts, and tangy fig dressing are perfectly complemented by the chewy, fruity notes of dried cranberries, creating a harmonious balance of flavours in every bite. Light, colourful, and full of texture, this salad is ideal as a starter, side, or refreshing light main.