Spicy Butternut Salad
Spicy Butternut Salad

Ingredients

Method

  • 2.5kg butternut squash or pumpkin, prepped and chopped into cubes
  • 2 large red chillies, deseeded and sliced
  • 1.5 tsp ground cumin
  • 1.5 tsp dried chilli flakes
  • 80ml olive oil
  • 150g pak choi leaves, chopped
  • 150g baby spinach
  • Large handful of olives
  • 300g crumbled goats’ cheese
  • Salt and pepper
  • For the Dressing
  • 3 tbsp red wine vinegar
  • 130ml olive oil
  • 5 spring onions, chopped
  • Salt and pepper
  • Preheat the oven to 200C. Toss the squash, chillies, cumin, chilli flakes, and salt and pepper with all but one tbsp of oil. Roast for 30 mins, turning halfway, or until the squash has caramelised. Allow to slightly cool.
  • Heat a tbsp of oil in a pan and wilt the pak choi for a minute or two. Place in a serving dish to slightly cool. Meanwhile, make the dressing by whisking the ingredients together.
  • Scatter the cooked squash, spinach, and olives over the pak choi, mix well, and top with the cheese and a generous drizzling of your dressing.
30 mins
4 serving
This recipe pairs perfectly with the Best in Show Chardonnay 2018 from Adelaide Hills, Australia.

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