Not every winning braai side needs a grid mark.
This one brings the balance: sweet golden butternut, tangy beetroot, fresh baby spinach and a proper crunch from toasted seeds. It is colourful, easy to pull together and exactly what the plate needs alongside a fire-cooked main.
The Quick Stats
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Serves: 4–6
Your Arsenal (Ingredients)
- 500g butternut chunks
- 500g tangy beetroot salad
- Baby spinach
- 50g pumpkin seeds
- 50g sunflower seeds
- Olive oil
- Salt and pepper, to season
Step-by-Step Guide
1. Roast the Butternut
Toss the butternut chunks with olive oil, salt and pepper. Roast for about 30 minutes, until golden, tender and caramelised around the edges.
2. Toast the Seeds
While the butternut roasts, toast the pumpkin and sunflower seeds in a dry pan until fragrant and lightly golden. Keep them moving—they can catch quickly.
3. Build the Base
Add the baby spinach to a large serving bowl and toss through the toasted seeds.
4. Bring It Together
Add the roasted butternut and tangy beetroot salad to the spinach. Toss gently, keeping those golden butternut chunks intact.
5. Serve
Serve straight away as a fresh, colourful side to your next braai spread.
🔥 Show Us Your Sides Got a salad that can hold its own next to the meat? Share it on the Braai League app and let the community see it.
(Recipe source: Fresh Living)
