Warm autumnal salad

A roasted root vegetable salad will still taste great as leftovers the next day.

  • 25 mins cooking
  • Serves 4
  • Print


Warm autumnal salad
  • 1 large butternut
  • 2 tablespoon olive oil
  • salt
  • black pepper
  • 4 large vine-ripened tomatoes
  • 100 gram rocket leaves
  • 100 gram cow’s feta, broken into cubes
  • 1/2 cup walnut halves, toasted
Rocket oil
  • 100 gram rocket leaves
  • 4 tablespoon olive oil
Kalamata honey
  • 12 pitted kalamata olives
  • 1 tablespoon honey


Warm autumnal salad
  • 1
    Preheat oven to 190°C. Carefully cut butternut in half and scoop out seeds. Slice into wedges and place in roasting tray. Drizzle with olive oil and season with salt and pepper.
  • 2
    Roast in oven for 15 minutes, add tomatoes to tray and cook for a further 10 minutes.
  • 3
    Remove from oven. Arrange on serving dish with rocket, feta and toasted walnuts, drizzle with rocket oil (see below) and dollops of Kalamata honey.
Rocket oil
  • 4
    Bring a small pot of lightly salted water to the boil, drop in the rocket, then pull out again immediately, running under cold water in sieve until cold.
  • 5
    Using a hand blender, blitz the rocket and oil together until smooth.
Kalamata honey
  • 6
    Using a hand blender, blitz olives and honey together into a smooth paste.

More From Women's Weekly Food