Tasha’s Butternut Salad

Land of Nams: living in Johannesburg, exploring the world, documenting the things I love

We live across the street from Tasha’s (a healthy-ish chain restaurant) that makes the BEST salads, in particular the butternut salad is to die for. I tried to recreate it at home to go with my green bean soup. It was simple to make, healthy, and freaking DELICIOUS. I even created a little diagram using Adobe CS6 to show you how to  assemble the ingredients.

You’ll need:

A bed of your favorite leaves, preferably a few flavorful ones. I used rocket, swiss chard and spinach.

Butternut Squash, 1/2 per person

Goat’s cheese, 1 oz per person

Cherry tomatoes, 6-7 per salad

Pine nuts, 1 tblspoon per salad

Microgreens, 1-2 tbspn per salad

1/4 avocado per salad

1 slice of lemon per salad

Vinaigrette:

Enough for 6, keep the extra in the fridge

2 tbspn whole grain mustard

2 tbspn white wine vinegar

1 clove garlic, chopped

1 shallot, chopped (optional)

Heat your oven to 180 degrees celsius, put your squash in there whole without poking any holes, in a baking dish for 90 minutes. In the mean time lay out your salad leaf beds, sprinkle the goat’s cheese on them and mix your vinaigrette (add water if it’s too strong for your liking). For the last 15 minutes of the butternut, add the cherry tomatoes in a separate dish to the oven and allow to roast. Slice your avocado and place on the side of each plate, along with a lemon slice. After the butternut is finished cooking, carefully cut them in half and scoop out the seeds. Peel with a vegetable peeler (it’s much easier to cut and peel after the squash is cooked!) and slice into long strips. Layer on to bed of leaves and chevre, surround by roasted tomatoes. Sprinkle with pine nuts and micro greens, and drizzle some vinaigrette when you’re ready to eat and enjoy the most DELICIOUS salad. Et voila, my diagram:

Land of Nams: living in Johannesburg, exploring the world, documenting the things I love

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