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  • Philip Munda

Butternut Salad & Blue Cheese Dressing

After a weekend of big family meals a simple and light midweek salad is always a good reprieve. It can be paired with a simply cooked protein or eaten by itself. Pushing the roasting of the vegetables just far enough so they begin to caramelise is the secret to making this a salad to remember.

Time: 40 minutes

Serves: 4-6

Difficulty: Easy Peasy


  • 500g Butternut

  • 4 Red Onions

  • 1/4 Cup Olive oil

  • 3 Garlic Cloves

  • 1 Tsp Dried Sage

  • 1 Tsp Oregano

  • Kosher Salt

  • Black Pepper

  • 1/2 Cup Greek Yogurt

  • 100g Blue Cheese

  • Juice of 1 lemon

  • 1 small clove of garlic

  • 500g Baby Spinach

  • Old Sourdough

  • 2 Tbsp Butter


  1. Mix olive oil, garlic, sage and oregano together in a small bowl. Chop the butternut into cubes and the onions in quarters.Pour the marinade over the vegetables and then season well with salt and pepper. Roast in a 200 C oven for 40 minutes.

  2. While the vegetables are roasting Add the Yogurt, Blue Cheese, Lemon and garlic clove to a food processor and blitz till smooth.

  3. Croutons: Cut the sourdough into cubes and then add to a pan with butter and one crushed garlic clove until crispy.

  4. Once the vegetables are done assemble the salad with baby spinach, vegetables and dollops of the dressing.

Happy Cooking!


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