This salad is packed with so much goodness that your cells will sing with every delicious bite you take.  This satisfying salad is a combination of heavenly flavours that will make you come back for a second helping.

INGREDIENTS

• 1 small butternut, peeled and cubed

• ½ – 1 teaspoon virgin olive oil

• ½ teaspoon freshly ground cumin

• ½ teaspoon ground coriander

• ¼ teaspoon cinnamon 

• ½ teaspoon cayenne pepper

• washed salad greens of your choice

• handful of petite herb leaf salad

• 2 round pieces of feta cheese, crushed

• 6 dates, pitted and halved

• ½ cup pomegranate seeds

• ¼ – ½ cup almonds, chopped

• freshly ground salt and black pepper

• DATE DRESSING

• 5 tablespoons virgin olive oil

• 2 tablespoons apple cider vinegar

• juice of 1 lemon 

• 1 date, pitted

• 1 garlic clove

• ½ teaspoon ground cumin

• freshly ground salt and black pepper

• 2 – 3 tablespoons water, add more if needed to blend

METHOD

• BUTTERNUT
• Preheat the oven to 218°C / 425°F.
• Line a large baking sheet with baking paper, or spray with Cook & Spray.
• Place the butternut squash cubes on the sheet and drizzle with olive oil, sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet.
• Roast for 30 to 35 minutes, or until tender and browned around the edges.
• Remove from oven and let it cool slightly.
• SPICE MIX FOR BUTTERNUT
• In a small bowl, stir together the cumin, coriander, cinnamon and cayenne pepper. Set aside. While the roasted butternut is still warm, toss with the spice mixture.
• CIDER DATE DRESSING
• In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper and water. Add 1 to 2 more tablespoons of water if needed to blend.
• SALAD BOWL PLATING
• Assemble the salad starting with the salad leaves and layer half of the roasted butternut.
• Drizzle with half of the cider dressing, layer again with the salad leaves, roasted butternut and sprinkle the petite herb leaf salad and date halves.
• Add the pomegranates, almonds and feta cheese on top of the salad and add the remaining cider dressing.
• Serve immediately.