Butternut Squash Salad

Updated: Nov 8, 2019

This post is perhaps up a few days late… I was aiming to have this up in time for you to use your leftover Turkey! But ah, life just happened this week! If you make another Turkey, then use that… or if not then a Rotisserie Chicken will work beautifully too.

You know, we lived in South Africa for several years. Before living there I traveled back and forth for 10 years… my heart loves that land. And it’s beautifully diverse  people.  AND it’s food especially. I love this photo, taken near where we lived.

photo credit : Hannah Beth Photography 

South Africa’s signature salad seems to be this one. The flavor combo of the Roasted Butternut Squash with the Feta and Chicken is just killer. It gets me every single time and I never get tired of eating it. There are endless variations to this… fried Butternut Chips, grilled Chicken, toasted Seeds etc.

Tip: Roast up a large Butternut or two and save it in the fridge for up to a week. Add it to Eggs, Salads, anything!


1 cup of roasted Butternut Squash ( see details for roasting below)

1/2 cup chopped, cooked leftover Turkey Breast or Rotisserie Chicken Breast.

2 cups organic mixed Greens.

2 Tbsp Dried Cranberries ( try to find a variety without added sugar etc)

1/4 cup crumbled Feta cheese ( I like to use a sheep's milk variety)

Salt and Pepper to taste

a Drizzle each of Olive Oil and Balsamic Vinegar


To Roast the Butternut:

Preheat oven to 400 degrees. Carefully slice the Butternut Squash in half lengthways, from top to bottom. Use a spoon to de-seed the pulpy seed area, and then chop it in half width- ways, so you have the more 'circular' area separated from the more 'straight' top half. Now use a sharp knife to carefully slice away the tough outer skin. This will leave you with only the bright orange flesh of the butternut. Using that sharp knife again, chop the butternut into 1/2 in square cubes. Toss them onto a rimmed baking sheet and drizzle with about a teaspoon of Olive Oil and a sprinkle of sea salt and pepper. Roast these in the oven for 20 minutes, stirring once.

Remove from oven and allow to cool slightly before adding to your salad.

For the Salad:

Roughly chop the mixed greens and arrange on a plate.

On top of that add the butternut, chicken, feta and cranberries.

As with other salads, this will be best of drizzled with olive oil and balsamic vinegar, a touch of salt and pepper, then tossed and left to sit for 5-10 mins before eating. Enjoy!


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