eCook Meal
Butternut & Ancient Grain Salad
with roasted onion wedges & toasted almonds
A simple yet divine dinner awaits – roasted butternut and onion wedges jumbled in ancient grains, sun-dried tomatoes, almonds and feta. A squeeze of lemon juice and a sprinkle of coriander, it’s a winner!
Serving guide
Choose your portion size.
ROAST VEG
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 200ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 10ml of a sweetener of choice and 10ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some Lemon zest, ½ the chopped Almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the Butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
ROAST VEG
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 400ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 20ml of a sweetener of choice and 20ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some Lemon zest, ½ the chopped Almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the Butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
ROAST VEG
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 600ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 30ml of a sweetener of choice and 30ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some Lemon zest, ½ the chopped Almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the Butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
ROAST VEG
Preheat the oven to 200°C. Place the Butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ANCIENT GRAIN MIX
Place the ancient grain mix in a pot with 800ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste.
ALMOND TIME
Place the Almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MIX IT UP
When the veg is finished roasting, place the red wine vinegar, 40ml of a sweetener of choice and 40ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some Lemon zest, ½ the chopped Almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined.
ENJOY YOURSELF!
Serve up a heaped helping of the Butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R111.80
for 4 servings · R27.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 7% of packR3.33
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Butternut needs 1 kgButternut 2.5 kg 2.5 kg at R54.99 · 40% of packR22.00
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Red Wine Vinegar needs 20 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 8% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Ancient Grain Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butternut & Ancient Grain Salad?
The preparation time for Butternut & Ancient Grain Salad with roasted onion wedges & toasted almonds is between 20 and 35 minutes.
What is the total time required to make Butternut & Ancient Grain Salad with roasted onion wedges & toasted almonds?
The total time required to make Butternut & Ancient Grain Salad with roasted onion wedges & toasted almonds is between 40 and 55 minutes.
How many servings does Butternut & Ancient Grain Salad provide?
4 servings
What are the main ingredients in Butternut & Ancient Grain Salad?
Almonds, Ancient Grain Mix, Butternut, Feta, Fresh Coriander, Green Leaves, Lemon, Red Onion, Red Wine Vinegar, Tomato
What is the nutritional information of Butternut & Ancient Grain Salad?
Calories: 785, Carbs: 110 grams, Fat: grams, Protein: 26.8 grams, Sugar: 19.4 grams, Salt: 639 grams
How do I prepare Butternut & Ancient Grain Salad?
MIX IT UP: When the veg is finished roasting, place the red wine vinegar, 20ml of a sweetener of choice and 20ml of olive oil in a salad bowl. Mix until the sweetener is fully dissolved. Add the cooked ancient grains, some lemon zest, ½ the chopped almonds, ½ the chopped coriander, ½ the chopped sun-dried tomatoes, the green leaves and the roasted veg. Toss until fully combined. ANCIENT GRAIN MIX: Place the ancient grain mix in a pot with 400ml of salted water and bring to a boil. Once boiling, reduce the heat. Allow to simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. Drain if necessary and season to taste. ALMOND TIME: Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. ROAST VEG: Preheat the oven to 200°C. Place the butternut chunks and the onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ENJOY YOURSELF!: Serve up a heaped helping of the butternut and ancient grain salad. Crumble over the feta and sprinkle over the remaining sun-dried tomatoes, coriander and almonds. Squeeze over a generous squeeze of lemon juice and serve with any remaining wedges.
What should be prepared from my kitchen to make Butternut & Ancient Grain Salad?
Almonds, Ancient Grain Mix, Butternut, Feta, Fresh Coriander, Green Leaves, Lemon, Red Onion, Red Wine Vinegar, Tomato
How many calories does Butternut & Ancient Grain Salad have?
785 calories
How much fat content does Butternut & Ancient Grain Salad have?
grams