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Recipe:  Butternut Roasted Salad with a Pomegranate and Date Dressing

Recipe: Butternut Roasted Salad with a Pomegranate and Date Dressing

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.


  • 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

  • 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


  • 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.
  • 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.
  • 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.
  • 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.





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